Ingredients:
- 3 cups canned or cooked black-eyed peas (2 15-ounce cans, drained)
- 1/4 teaspoon salt
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 small sweet red bell pepper, seeded and finely chopped
- .
- Basil Dressing
- 1/4 cup cider vinegar
- 3 tablespoons chopped fresh basil, or 1 teaspoon dried
- 2 to 3 medium cloves garlic, crushed
- 1 1/2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 cup olive oil
- fresh basil or parsley for garnish
Preparation:
In a small bowl or other container, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 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.
Serves 6.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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