Black Eyed Pea Salad Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| 2 cups frozen black-eyed peas | ||
| Bay Leaf | 1 | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Sweet red pepper | 1/4 Cup (16 tbs), diced | |
| Green onions | 3 Tablespoon, minced | |
| Parsley | 2 Tablespoon, chopped | |
| Oregano | 1 1/2 Teaspoon, chopped | |
| Garlic | 1/2 Teaspoon, minced | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Water | 2 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| 1 teaspoon hot oriental chili sauce | ||
| Salt | 1/8 Teaspoon | |
Directions
Bring 2 cups water to a boil in a saucepan; add peas and bay leaf.
Cover, reduce heat, and simmer 30 minutes.
Drain.
Remove and discard bay leaf.
Combine peas, celery, and next 5 ingredients in a bowl.
Combine vinegar and remaining ingredients; stir with a wire whisk.
Pour over vegetable mixture; toss.
Cover and chill at least 2 hours.
Cover, reduce heat, and simmer 30 minutes.
Drain.
Remove and discard bay leaf.
Combine peas, celery, and next 5 ingredients in a bowl.
Combine vinegar and remaining ingredients; stir with a wire whisk.
Pour over vegetable mixture; toss.
Cover and chill at least 2 hours.
Chef
