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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Savor a salad version of the traditional Southern black-eyed pea and rice dish that is often served on New Year's Day to ensure good luck in the coming year. Ingredients:
2 celery ribs |
1 yellow bell pepper |
1 red bell pepper |
1/2 medium onion |
4 (15-ounce) cans black-eyed peas, rinsed and drained |
2 jalapeño peppers, seeded and diced |
2 tablespoons chopped fresh parsley |
1 garlic clove, minced |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
1/2 teaspoon ground cumin |
1/2 cup red wine vinegar |
2 tablespoons balsamic vinegar |
1/4 cup olive oil |
4 bacon slices, cooked and crumbled |
garnish: fresh chopped parsley |
Directions:
1. Dice first 4 ingredients. Combine diced vegetables, peas, and next 6 ingredients in a large bowl.
2. Combine vinegars in a small bowl, and whisk in oil in a slow, steady stream, blending well. Add to vegetable mixture, tossing gently to coat. Cover and chill 3 to 4 hours. Stir in bacon. Garnish, if desired.
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