Esta es una exhibición prevé de cómo se va ver la receta de 'Black eyed pea salad' imprimido.

Receta Black eyed pea salad
by Carol E. Smith

Black eyed pea salad
Calificación: 4.1/5
Avg. 4.1/5 4 votos
Tiempo de Prep: African
  Raciónes: 8

Ingredientes

  • 1 15.5 ounce can of black-eyed peas, rinsed and drained **
  • 1 large tomato, chopped
  • 1 medium red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/2 red onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon chopped parsley
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • ** I think the canned variety are too mushy and salty. Instead, I buy black-eyed peas in the produce section of my grocery store. They're partially cooked and I cook them as directed on the package. I use about two cups of the peas in the recipe. I may add a little more vinegar and olive oil, depending on the amount of peas used.

Direcciones

  1. In medium bowl, toss together the peas, tomatos, peppers, onions, celery, and parsley.
  2. In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
  3. Toss dressing into the vegetables and place in a storage container.
  4. Refrigerate for a minimum of eight hours.