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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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Ingredients:
1 (#10 can) black-eyed peas, rinsed and drained |
1/2 red bell pepper, seeded and finely chopped, optional |
1/2 green bell pepper, seeded and finely chopped, optional |
1/2 to 1 small or medium red onion, chopped |
1 clove garlic, peeled and finely minced |
3/4 cup chopped flat-leaf italian parsley |
1/2 fresh jalapeno, very finely minced |
1/4 cup olive oil |
1/4 cup canola oil |
1/3 cup red wine vinegar |
1 tablespoon whole-grain mustard |
1 tablespoon brown mustard |
1/2 tablespoon salt |
1/2 tablespoon ground black pepper |
Directions:
1. In a large salad bowl, combine, black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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