Legumes like black-eyed peas--which are really beans, not peas--are a healthy food choice, packed with plenty of protein and fiber. This cold black-eyed pea salad is an excellent side dish, or it can be eaten on its own as a vegetarian entree. Serve alongside barbecued or grilled meat, as part of a plate of various salads, or with some nice crusty bread and flavorful cheese. Enjoy the versatility of this easy recipe all year round.
Instructions
1. Thaw and cook one 16-oz. bag of frozen black-eyed peas according to package directions; then drain and rinse in a colander. (Drain and rinse two 15-oz. cans of black-eyed peas if you prefer using canned rather than frozen.) Add four to six slices cooked and crumbled bacon, or approximately equivalent amount of pancetta.
2. Combine 1/4 cup each of olive oil and red wine or balsamic vinegar. Whisk together in a small bowl.
3. Dice one medium tomato, two bell peppers and 1/2 of an onion. Toss the diced vegetables with the .
4. Drizzle oil and vinegar dressing over the salad. Add salt, pepper and hot sauce to taste. Toss well.
5. Cover with plastic wrap or place in an airtight storage container and chill for at least 4 hours before serving. Serve within 24 hours for the best flavor; however, this black-eyed pea salad can be stored in the refrigerator for up to three days.
Tags: black-eyed peas, black-eyed salad