Black-Eyed Pea Salad Recipe

Salad

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Ingredients:

8 cups water
1 tablespoon plus 1 teaspoon salt
3 tablespoons dried basil
3 pounds frozen black-eyed peas
2 medium sweet red peppers, cut into medium dice
2 medium bell peppers, cut into medium dice
1 large red onion, thinly sliced
1/3 cup sweet Champagne, such as Asti Spumante
1/3 cup rice wine vinegar
2/3 cup safflower oil
1 teaspoon freshly ground black pepper

Directions:

Combine the water, 1 tablespoon salt, and basil in a large saucepan. Bring to a boil and simmer for 5 minutes. Add the peas and cook over medium heat for about 45 minutes, until peas are tender but not mushy. Drain and allow to cool. Toss in the peppers and onion. Whisk together the Champagne, vinegar, oil, remaining teaspoon salt, and pepper. Pour over the peas and marinate for several hours. Serve at room temperature. Serves 8 or more.
If you have to make this salad far enough in advance for it to require refrigeration, be sure to allow time for it to come to room temperature before serving. This can take up to an hour

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Submitted 6/13/05.
Source: Lee Bailey's Southern Food
Submitted By: Linda Wilson
lwilson@gatecom.com
Black-Eyed Pea Salad


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