Black-Eyed Peas Salad
Black-eyed peas are believed to bring good luck. Skip the ham and bacon grease for this healthier option.
Yields 8 servings
- 2 cups dried black-eyed peas (about 12 ounces)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon chopped, fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 6 cups low-sodium chicken or vegetable broth
Place black-eyed peas in a bowl and add enough cold water to cover them by 4 inches. Chill for 12 hours, then drain.
Whisk together the red and green bell peppers, scallions, garlic, olive oil, white wine vinegar, apple cider vinegar, parsley, salt and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours (and up to 12 hours).
In a large pot, add black-eyed peas. Then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until black-eyed peas are tender, 25 to 30 minutes. Transfer to a large bowl, add vinaigrette and toss to combine. Chill
until cool, about 1 hour. Salad can be made 2 days ahead. Cover and keep chilled until ready to serve. Toss before serving.
This recipe is from Sharp Health News.