Ring in the New Year with
Black Eyed Pea Salad-a French Twist on on Southern Favorite!
Black Eyed Pea Salad
Yields 6 servings
4 cups black eyed peas, cooked and chilled
¼ cup yellow onion, chopped
¼ cup red bell pepper, chopped
1 clove garlic, minced
1 tablespoon honey
½ teaspoon red pepper flakes
1 teaspoon Sea salt
1 teaspoon fresh ground black pepper
½ cup apple cider vinegar
Combine the garlic, thyme, honey, red pepper flakes, salt, black pepper and vinegar in a large bowl.
Slowly whisk in the olive oil. Adjust seasoning with salt and pepper.
Add the black eyed peas, onion, red bell pepper, and green bell pepper.
Stir to coat with the vinaigrette.
Chill the Black Eyed Pea Salad for at least 4 hours.
About our author:
Chef Jennifer Hill Booker
Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.
Available at Barnes & Nobles, A Capella Bookstore, and YourResidentGourmet.com
Chef Jennifer Booker