Folks, I'm thrilled to share with you a recipe that encapsulates the essence of Southern charm with a hint of jazz. This Black-Eyed Pea Salad, presented by Karen from Food Jazz, is a fresh and colorful choice to grace your summer tables. Perfect for those hot dog days, it is both nutritious and bursting with flavor. The fresh vegetables mesh beautifully with the tender black-eyed peas, all enrobed in a zesty homemade dressing. So, without further ado, let's get started on this delightful dish that's a symphony for the taste buds.
Ingredients:
- 2 cups cooked black-eyed peas, drained and cooled
- 3/4 cup fresh tomatoes, chopped
- 1/2 cup fresh bell pepper, chopped
- 1/2 cup purple onion, chopped
- 1 jalapeno pepper, diced (optional, from a jar)
- 1/4 cup cilantro, chopped
- Juice of 1/2 lime
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp white sugar
- 2 tbsp oil (can be olive oil, vegetable oil, or one of your choice)
Instructions:
1. In a large mixing bowl, combine the black-eyed peas, chopped tomatoes, green peppers, and purple onion.
2. If you've chosen to include jalapeno, add it now for an extra kick, along with the chopped cilantro.
3. Toss the mixture gently, ensuring the ingredients are evenly distributed, admiring the vibrant mixture as you do so.
4. To prepare the dressing, in a separate bowl whisk together the lime juice, salt, black pepper, white sugar, and oil until the mixture is well emulsified and the sugar has dissolved.
5. Drizzle the dressing over the salad and toss once more to coat all the veggies with the dressing.
6. Refrigerate the salad for a couple of hours to allow the flavors to meld and for a refreshing chill.
7. Serve chilled as a splendid side dish that's sure to win over any Southern heart or as part of your summer feast.
Prep Time: 20 minutes
Cook Time: 0 minutes (assuming black-eyed peas are pre-cooked)
Total Time: About 2 hours 20 minutes (including chilling time)
Equipment: Large mixing bowl, small bowl for dressing, whisk, cutting board, knife
Servings: 4-6
Cooking Tips: For the best flavor, let the salad sit in the fridge for a couple of hours before serving. This allows the peas and veggies to absorb the dressing and become even more flavorful.
This recipe is brought to you by Karen of Food Jazz. For more delectable and easy-going recipes, please subscribe to her YouTube channel at https://www.youtube.com/@foodjazz.
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