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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Whenever I get asked to potluck parties, this salad usually gets an invitation, too, chuckles Joy Polito Young of New Bern, North Carolina. Since it takes a little time for the flavors to meld, I sometimes toss it together a day ahead, then add the fresh peppers just before serving. Ingredients:
1 pound dried black-eyed peas |
1 cup fat-free italian salad dressing |
1/2 cup chopped onion |
2 cups chopped green pepper |
1 cup chopped sweet red pepper |
3/4 cup finely chopped green onions |
1/2 cup finely chopped seeded jalapeno peppers |
1/4 cup minced fresh parsley |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/8 teaspoon hot pepper sauce |
Directions:
1. Place peas in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid. Return peas to pan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
2. Drain peas and place in a large bowl. Add salad dressing and onion; toss to coat. Cover and refrigerate until cool. Add the remaining ingredients; toss gently. Yield: 12 servings.
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