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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is a wonderful recipe to serve any time of the year, but it's especially good with ripe cherry tomatoes picked fresh from the garden. Ingredients:
1 package (16 ounces) frozen black-eyed peas |
1 package (10 ounces) frozen peas, thawed |
4 green onions, sliced |
2 celery ribs, chopped |
1 medium sweet yellow pepper, diced |
2 medium carrots, coarsely chopped |
1/3 cup chopped fresh mint |
1/2 cup olive oil |
1/3 cup white wine vinegar |
2 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup halved cherry tomatoes |
1/4 pound sliced bacon, cooked and crumbled |
Directions:
1. Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint.
2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon. Yield: 10-12 servings.
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