Sunday, June 6, 2010

Black-eyed pea salad

Another recipe from the church lady trove.

5 cups cooked and drained black-eyed peasw
4 slices of cooked crumbled bacon
1/2 cup plus 2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped red onion
1/2 cup red pepper
3 tablespoons finely chopped green onions
2 tablespoons each chopped jalapenos and fresh parsley
1 1/2 teaspoons minced garlic
1/2 teaspoon each salt, pepper, paprika, garlic powder, onion powder, cayenne and oregano

Mix together.

(I haven't made this yet, but I can already tell you I'll scale back slightly on the onion, add more jalapeno and garlic, and triple or quadruple the amount of spices and herbs. You can never over-season a dish.)

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