 |
Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 6 |
|
This recipe was developed by the late great Helen Corbitt (legendary Texas cook) in 1940. Saveur magazine. Ingredients:
1 (15 ounce) can black-eyed peas, rinsed and drained |
1/4 cup fresh cilantro, chopped |
1/4 cup extra virgin olive oil |
1/4 cup red wine vinegar |
1 garlic clove, minced |
1 serrano chili, stemmed seeded minced |
1/2 red bell pepper, chopped fine |
1/4 cup red onion, sliced thin |
kosher salt |
fresh ground black pepper |
lettuce leaf, for serving |
Directions:
1. In a large bowl, combine black-eyed peas, cilantro, olive oil, vinegar, garlic, serrano chile, bell pepper, and onion; season with salt and pepper.
2. Cover and refrigerate at least 4 hours or overnight; serve on a bed of lettuce leaves.
|
|