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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a colorful and tasty salad for summer. It's nice for potlucks. The beets are optional, but I like the sweetness they add to the salad. Ingredients:
1 lb black-eyed peas, dried or 2 (1 lb) cans black-eyed peas |
10 radishes, finely chopped |
1 red onion, finely chopped |
1 cup cilantro, finely chopped |
3 tomatoes, finely chopped |
1 red bell pepper, finely chopped |
1 green bell pepper, finely chopped |
1 fresh jalapeno pepper, seeded and very finely chopped |
1 cup canned shoestring beet, drained and chopped (optional) |
4 ounces red wine vinegar |
3 ounces olive oil |
1 1/2 teaspoons dijon mustard |
1 large garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Soak beans overnight in 3 qts water.
2. Drain and rinse beans.
3. Put beans in 4 qt pan and cover with water. Bring to boil and then reduce heat to medium and cook beans until tender.
4. Drain beans, rinse with cold water and place in large bowl.
5. When beans are cool, mix with other salad ingredients.
6. Make dressing and pour over salad.
7. This tastes best if refrigerated for at least 2 hours, so that flavors meld.
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