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Black-eyed pea salad

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Ingredients/Components

salt - 1 item
freshly ground black pepper - 1 item
finely diced celery - 1 c
finely diced carrots - 1 c
frozen black-eyed peas
minced red onion
fresh corn kernels
seasoned rice vinegar - 1/4 c
finely diced red bell pepper - 1 c
whole cilantro leaves - 1/2 c

How to make black-eyed pea salad:

Bring 6 cups water to a boil. Add peas and allow water to return to a boil; cook for 20 minutes or until just tender. Drain and refresh under cold running water. Drain well and set aside. In another pot, bring 6 cups of water to a boil. Add corn, carrots and celery. Blanch for approximately 1 minute or until just tender. Drain and refresh under cold water. Drain well.

In a large bowl, combine peas, corn, carrots, celery, red bell pepper and onion. Pour vinegar over and toss well. Allow to stand for at least 30 minutes at room temperature. Thirty minutes before serving, add cilantro and toss well. Season to taste with pepper and salt. Serve.

Recipe categories: Condiments, etc., Salads, Side dish.

Rating:

3.3

Average rating: 3.3, total votes: 6

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