Kwanzaa Recipes: Black-eyed Pea Salad with Lemon Vinaigrette

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Black-eyed Pea Salad with Lemon Vinaigrette

Makes 6 cups.

 

Ingredients:

 

 

Lemon Vinaigrette:

1/4 cup plus 2 tablespoons olive oil or vegetable oil

1/4 cup plus 2 tablespoons fresh-squeezed lemon juice

or cider vinegar

2 large garlic cloves, minced

1/2 teaspoons Dijon-style mustard

1 teaspoon grated lemon zest

1 teaspoon ground black pepper

1 teaspoon hot pepper sauce

1 teaspoon salt or to taste

 

Black-Eyed Pea Salad:

4 cups cooked and drained black-eyed peas

2 scallions, including green parts, sliced

1 small green bell pepper, seeded and diced

1 large tomato, seeded and diced

1 rib celery, chopped

4 large basil leaves, chopped or 2 teaspoons dried

basil or thyme

6 cups torn salad greens

 

 

 

To make vinaigrette

In a small, nonreactive bowl or jar with tight-fitting

lid, combine oil, lemon juice, garlic, mustard, lemon

zest, black pepper, pepper sauce and salt, if desired;

stir or shake to blend.

 

To make salad

In a large, nonreactive bowl, combine peas, scallions,

bell peppers, tomatoes, celery and basil. Pour

dressing over vegetables and gently toss to coat.

Cover and refrigerate at least 2 hours.

 

Arrange a bed of salad greens in a bowl or on a plate.

Add marinated vegetables.

 

*We used about 24 ounces of frozen black-eyed peas

cooked according to package directions.

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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