Black Eyed Peas Salad
Recipe Category: Side Dish
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 yellow bell pepper | Washed and finely chopped |
| 1 red bell pepper | Washed and finely chopped |
| ½ onion | Washed and finely chopped |
| 2 oz. can green chilies | Seeded and finely chopped |
| 3 (15 oz.) cans of low sodium black-eyed peas | Rinsed and drained |
| 2 tablespoons fresh parsley | Washed and chopped |
| 1 clove garlic | Washed and minced |
| ½ c. red wine vinegar | |
| 2 tablespoons balsamic vinegar | |
| ¼ cup olive oil | |
| ½ teaspoon ground cumin | |
| 1 teaspoon salt | |
| 1 teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix the yellow and red peppers, onion, green chilies, black-eyed peas, parsley and garlic together in a large bowl. | |
| 2 | Whisk the red wine vinegar and balsamic vinegar together in a small bowl. | |
| 3 | Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt and black pepper. | |
| 4 | Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and chill. |
Posted in Side Dish, Starch Side Recipes
