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Recipe : Entry # 5052
Annie Crenshaw
Recipe Title
Black-eyed Pea Salad
Recipe Theme
Side Dishes
-- Select a Coop --
2 cups cooked blak-eyed peas,
or 1 15-ounce can black-eyed peas, rinsed and drained
1 cup cooked (whole kernel) corn
1 1/2 cup tomatoes, peeled and chopped (about two whole tomatoes)
1/4 cup thinly sliced green onion
1 medium jalapeño pepper, seeded and finely chopped
1/3 cup salad oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon snipped fresh thyme,
or 1 teaspoon dried thyme, crushed
1 tablespoon dijon-style mustard
1/4 teaspoon pepper
Collard greens (optional)
In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion and jalapeño pepper. Cover and chill for several hours. Just before serving, shake dressing well; pour over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens.
In a screw-top jar, combine salad oil, red wine vinegar, lemon juice, thyme, mustard and pepper. Cover and shake well. Chill dressing for several hours.