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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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From Diners, Drive-ins, and Dives cookbook. Courtesy of Ed Wilson, owner of Wilson's Barbeque, Fairfield,Conn. Ingredients:
1/3 cup vinegar, red wine |
1 tablespoon mustard, whole grain |
1 tablespoon mustard, brown |
1/4 cup olive oil |
1/4 cup canola oil |
kosher salt |
black pepper, freshly ground |
6 (15 1/2 ounce) cans black-eyed peas, rinsed and drained |
1 onion, small, red, chopped |
1 bell pepper (red or green) |
1 jalapeno chile, small, stemmed, seeded and minced |
1 garlic clove, minced |
3/4 cup parsley, flat-leaf, chopped |
kosher salt |
black pepper, freshly ground |
Directions:
1. FOR THE VINAIGRETTE:.
2. Whisk the vinegar with the mustards. Gradually whisk in the oils until emulsified. Season with salt and pepper.
3. FOR THE SALAD:.
4. Toss the black-eyed peas with the onion, bell pepper, jalapeno, garlic, and parsely in a large bowl. Pour the dressing over the peas and toss to combine. Taste, season with salt and pepper, and serve.
5. NOTE: Cooking time includes mixing ingredients.
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