Pat and Gina Neely are the hosts of Food Network's Down Home with the Neely's. They make great southern food! I choose the Black-Eyed Pea Salad because I am trying to clean out my pantry and had a bag of black eyed peas I was supposed to cook for New Year's. So instead of canned beans, I soaked the dried beans over night and cooked them in the crock pot for a few hours until they were almost tender. I froze half of them for another occasion.
This salad was nice and fresh. I loved the simple flavors. Certainly and nice change from regular boiled black eyed peas. I will use this is my summer salad rotation. It would be great for a cookout!
Black-Eyed Pea Salad
Recipe courtesy The Neelys, 2008
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.