Black-Eyed Pea Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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We like to make this different and healthy salad with frozen black-eyed peas from our garden. The original recipe is from Southern Living-January 1986. Ingredients:
1 (16 ounce) package dried black-eyed peas (or 2 10-oz bags frozen) |
8 cups water |
1 large onion, chopped |
2 garlic cloves, minced |
3 bay leaves |
2 teaspoons salt |
2 teaspoons ground cumin |
1 teaspoon marjoram |
1/2 cup vegetable oil, plus |
2 tablespoons vegetable oil |
1/4 cup red wine vinegar |
3 tablespoons chopped fresh parsley |
2 tablespoons freeze- dried cilantro |
1 teaspoon fresh ground pepper |
Directions:
1. Sort and wash peas; place in a large Dutch oven. Add water, onion, garlic, bay leaves, salt, cumin, and marjoram; bring to a boil.
2. Cover, reduce heat, and simmer 40-45 minutes or until peas are tender. Drain and let cool. Remove bay leaves.
3. Add remaining ingredients to peas; toss well. Serve at room temperature.
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