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Kwanzaa: Black-Eyed Pea Salad w/Lemon Vinaigrette

Source of Recipe

Recipe adapted from Low-Fat Soul by Jonell Nash


List of Ingredients

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

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



Recipe

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.

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.