Wednesday, November 14, 2007

Black Eyed Pea Salad

  • 1 C frozen black eyed peas
  • 1 C fresh or frozen corn, thawed
  • 2 Tbsp finely chopped red onion
  • 4 1/2 tsp cider vinegar
  • 1 tsp olive oil
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper

1. Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion.
2. In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled.

Robyn's notes: I added tomato quarters to this just before serving, and he was really glad. Very easy, but cooking the peas takes some time.

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