Nutt House Black-Eyed Pea Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this in the 1988 Southern Living Annual Recipes. This is served at the famous Nutt House in Grandbury, Texas. I have made this for years and taken to potluck dinners. Always loved and requested. I usually leave the pimentos out and add chopped red bell peppers. Be sure to make in advance to allow time for all the flavors to develop. I don't usually bother with adding the additional 2 Tablespoons to the dressing and doesn't seem to make any difference. I also usually reduce the amount of sugar but again still a great, easy salad. It looks really pretty in a clear glass bowl. The next time I make this I will try to take a picture and add it. Ingredients:
3 (15 7/8 ounce) cans black-eyed peas, drained and rinsed |
1 (2 ounce) jar diced pimentos, drained |
1/2 cup red onion, diced |
1/4 cup red wine vinegar, plus |
2 tablespoons red wine vinegar |
1/4 cup sugar, plus |
2 tablespoons sugar |
1/4 cup canola oil, plus |
2 tablespoons canola oil |
3/4 teaspoon ground red pepper |
1/4 teaspoon salt (to taste) |
Directions:
1. Combine first 3 ingredients in large bowl. Mix remaining ingredients in a separate bowl. Mix well and pour over pea mixture.
2. Cover and chill for at least 3 hours. More is better.
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