Black-eyed pea salad with a spicy, herby vinaigrette; an ideal accompaniment to grilled meat
(Adapted from Saveur)
2 (15-ounce) cans black-eyed peas, drained and rinsed
1 cup roughly chopped cilantro
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 serrano or jalapeño pepper, stemmed, seeded, and minced
½ red bell pepper, cored, seeded, and finely chopped
¼ large red onion, thinly sliced
salt and freshly ground black pepper, to taste
Combine first 8 ingredients in a bowl; season with salt and pepper. Refrigerate for 4 hours or overnight before serving.
First Thursday Recipes 