BLACK-EYED PEA AND PEPPER SALAD, by Kathy W.
Catherine Mallette
ingredients
- 2 cups cooked black-eyed peas, heated through (canned is fine)
- 1/2 red bell pepper, chopped fine
- 1/2 green bell pepper, chopped fine
- 1/2 yellow bell pepper, chopped fine
- 1/4 cup fresh parsley
- 1/2 teaspoon tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup apple jelly
- 2 tablespoons apple cider vinegar
- 3 tablespoons Dijon mustard
- 1/8 teaspoon granulated garlic power or 1 small garlic clove, crushed
directions
- 1
1. Combine warm peas with the bell peppers in large bowl. Toss well and add tarragon, parsley, salt and black pepper.
- 2
2. In microwave dish, melt jelly, stir in vinegar, mustard and garlic. Pour over warm peas, etc. Allow to marinate until cool. Chill until ready to serve.
notes
If yellow pepper not available, you can substitute 1/2 cup frozen corn, thawed.
Source: Kathy W.
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