Recipe courtesy of Team Tailg8n
Save Recipe Print
Total:
12 hr 25 min
Prep:
25 min
Inactive:
12 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Combine the black-eyed peas, onions, peppers and 1/2 of the cilantro in a large serving bowl.

Add the lime juice, oil, garlic, honey, salt and cumin to blender and blend until emulsified. Add the dressing to the pea mixture and toss gently. Refrigerate overnight.

Garnish the salad with the remaining cilantro and serve, cold, with croustades on the side.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sparky's Cajun Footballs

Recipe courtesy of Team Tailg8n

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

Cajun Slow-Cooker Pulled Pork

Recipe courtesy of Food Network Kitchen

Louisiana Hot Sauce Chicken Sandwich with Cajun Ranch Dressing

Recipe courtesy of Jeff Mauro

Emerald City Salad - Panzanella Salad

Recipe courtesy of Team "Blue 22"

Sideline Salad

Recipe courtesy of Da Bus

Italian Sub Salad

Recipe courtesy of Food Network Kitchen

Bbq Chicken Cobb Salad

Recipe courtesy of Bobby Flay

Curried Chicken Salad Sandwich with Almonds and Raisins

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories