Recipe courtesy of Ed Wilson

Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 7 to 8 servings
Ingredients: One (#10 can) black-eyed peas, rinsed and drained; 1/2 red bell pepper, seeded and finely chopped, optional; 1/2 green bell pepper, seeded and finely chopped, optional; 1/2 to 1 small or medium red onion, chopped; 1 clove garlic, peeled and finely minced; 3/4 cup chopped flat-leaf Italian parsley; 1/2 fresh jalapeno, very finely minced; 1/4 cup olive oil; 1/4 cup canola oil; 1/3 cup red wine vinegar; 1 tablespoon whole-grain mustard; 1 tablespoon brown mustard; 1/2 tablespoon salt; 1/2 tablespoon ground black pepper

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 7 to 8 servings

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Ingredients

Black-Eyed Pea Salad:

One (#10 can) black-eyed peas, rinsed and drained

1/2 red bell pepper, seeded and finely chopped, optional

1/2 green bell pepper, seeded and finely chopped, optional

1/2 to 1 small or medium red onion, chopped

1 clove garlic, peeled and finely minced

3/4 cup chopped flat-leaf Italian parsley

1/2 fresh jalapeno, very finely minced

Salad dressing:

1/4 cup olive oil

1/4 cup canola oil

1/3 cup red wine vinegar

1 tablespoon whole-grain mustard

1 tablespoon brown mustard

1/2 tablespoon salt

1/2 tablespoon ground black pepper

Directions

In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Ed Wilson, owner of Wilson's Holy Smoke BBQ in Fairfield, CT