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Black Eyed Pea Salad With Summer Savory

Ingredients
  Cooked black eyed peas 1 Pound, cooked according to the package instructions (6 Cups)
  Red onion 1 , minced
  Red bell pepper 1 , finely chopped
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Minced fresh savory/1 teaspoon dried savory, crumbled 1 Tablespoon
  Shallot flavored vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 3 Tablespoon (Or To Taste)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
Directions

In a large bowl combine the black-eyed peas, the onion, the pepper, the celery, and the savory.
In a small bowl whisk together the vinegar and the sugar until the sugar is dissolved, add the oil in a stream, and season the dressing with salt and pepper.
Pour the dressing over the salad and toss gently to combine.
Chill the salad, covered, for 2 hours or overnight.
Bring the salad to room temperature before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Interest: 
Summer
Restriction: 
Vegetarian
Ingredient: 
Pea

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