Ingredients
-
1
-
1
-
1/4
-
1
-
1
-
1
-
1
-
1/4
-
2 - 3
-
1
-
-
-
-
-
Directions
Black-Eyed Pea Salad, From Food and Wine magazine, 9/10 issue Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty , I really like this- it was nice change of pace from hopping john for New Years The caramelized onions in the salad are perfect and almost gives the dish a meaty flavor This also just tastes better the long it sits I did not use peas because I didn’t see them in the ingredient list, but they were not missed
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Steps
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1
Done
|
In a Medium Size Bowl, Combine the Peas, Celery, Onion and Jalapeno Pepper. |
|
2
Done
|
in a Small Dish, Whish Together the Oil, Vinegar, Mayonnaise, Salt and Tabasco Sauce. |
|
3
Done
|
Pour the Dressing Over the Peas and Mix Well; Cover and Refrigerate Until Serving Time. |
|
4
Done
|
Just Before Serving, Add the Diced Tomato and Stir to Combine. |
