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Side: Black-Eyed Pea Salad

Source of Recipe

From "My Family Table" by John Besh


Recipe Introduction

"This is one of those dishes that improves as it sits in the refrigerator. So feel free to make the peas and assemble the salad a day or two ahead of time. I substitute whatever field pea or legume I have on hand — lady creamer, purple hull, etc. I love that each variety makes the salad taste a little different; but it is always so good. Especially with barbecue."

List of Ingredients

â—¦ 1 pound black-eyed peas, cooked and drained
â—¦ 1 red onion, thinly sliced
â—¦ 2 tablespoons chopped chives
â—¦ ¾ cup canola oil or pecan oil
â—¦ ¼ cup pepper jelly
â—¦ ¼ cup rice wine vinegar
â—¦ Salt
â—¦ Freshly ground black pepper


Recipe

Mix together the black-eyed peas, onions, and chives in a large serving bowl.

Whisk together the oil, pepper jelly, and vinegar in a small bowl until well combined. Pour over the black-eyed peas and toss the salad so that it is evenly dressed. Taste and season with salt and pepper.

Serves 8