Black Eyed Peas Vinaigrette
|Dried black eyed peas||1 Pound|
|Vegetable broth/Skimmed chicken broth||1⁄4 Cup (4 tbs) (Homemade Or Canned)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Fresh oregano/1 tablespoon dried oregano||2 Tablespoon, chopped|
|Dijon mustard||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Fresh carrots||1 Cup (16 tbs), grated|
|Onion||1 Cup (16 tbs), chopped|
|Fresh parsley||1 Cup (16 tbs), chopped|
Cook black-eyed peas according to package directions.
In a small bowl combine broth, vinegar, olive oil, oregano, mustard, garlic, salt and pepper; mix well.
Let stand while peas cook.
In a large bowl combine hot black-eyed peas, carrots, onion and parsley; toss to mix.
Add dressing; toss until coated.
Marinate in refrigerator for several hours to overnight.