Black-eyed pea salad
- Preparation Time15 mins
- Serves8
- DifficultyEasy
For the black-eyed pea salad
3kg black-eyed peas, rinsed and drained
1/2 red pepper, seeded and finely chopped, optional
1/2 green pepper, seeded and finely chopped, optional
1/2 to 1 small or medium red onion, chopped
1 clove garlic, peeled and finely minced
45g chopped flat-leaf Italian parsley
1/2 fresh jalapeno, very finely minced
For the dressing
60ml olive oil
60ml rapeseed oil
80ml red wine vinegar
1 tbsp whole-grain mustard
1 tbsp brown mustard
1/2 tbsp salt
1/2 tbsp ground black pepper
For the salad:
1) In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno.
1) In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno.
2) Pour the dressing over the salad, toss well and serve.
For the dressing:
1) In a medium bowl, whisk together the dressing ingredients.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.
