Black-Eyed Pea Vinaigrette |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This is the perfect dish for New Year's Day when serving those Yankees who claim they don't like black-eyed peas. It's also great for summer picnics with sliced ham, or for fall pig roasts. Ingredients:
2 (1 lb) cans black-eyed peas |
1 small onion, minced |
2 red bell peppers, diced |
1/4 cup fresh parsley, minced |
1/2 teaspoon dried dill weed or 1 1/2 teaspoons fresh dill, minced |
1/4 cup extra virgin olive oil |
1/4 cup red wine vinegar |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Rinse and drain peas.
2. Combine in a mixing bowl with onion, peppers, parsley, and dill.
3. Sprinkle with equal amounts of olive oil and vinegar, until well moistened.
4. Salt and pepper to taste.
5. Marinate in refrigerator for several hours.
|
|