Ingredients
SALAD INGREDIENTS:
6 cups canned or cooked black-eyed peas (4-15 ounce cans, drained)
1/2 teaspoon salt
1 cup finely chopped onion
1 cup finely chopped celery
2 small sweet red bell peppers, seeded and finely chopped
BASIL DRESSING:
1/2 cup cider vinegar
6 tablespoons chopped fresh basil, or 1 teaspoon dried
4 to 6 medium cloves garlic, crushed
3 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 cups olive oil
fresh basil or parsley for garnish
Preparation
In a serving bowl combine black-eyed peas, 1/2 teaspoon salt, chopped onion, celery, and red bell pepper. Set aside.
In a small bowl, whisk together the vinegar, basil, garlic, sugar, remaining 1/2 teaspoon salt, and pepper.
Gradually whisk in the oil until the dressing is well blended. You can use a blender for this step if desired.
In a medium bowl, combine the black-eyed peas, the chopped onion, celery, bell pepper, and basil dressing. Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight. Serve with a garnish of fresh parsley or basil, if desired.
