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1 lb. dried black-eyed peas
1 cup diced green peppers
1 cup diced red peppers
1-1/2 cups diced onions
1/2 cup diced fresh jalapeno peppers (seeds removed)
1 2-oz jar sliced pimientos, drained
Dressing
Soak peas overnight. Drain, and cook in large pan covered with water for 40 minutes. Drain.
Add peppers, onions and pimientos. Combine dressing ingredients. Add dressing until all veggies are coated. Refrigerate over night.
Allow to come to room temp before serving. Drain off most of the dressing before serving. Serve with corn chips.
Poster's Notes:
Posted by Gene Standard
Nutritional Info Per Serving: 229 Calories (kcal); 14g Total Fat; (53% calories from fat); 7g Protein; 20g Carbohydrate; 0mg Cholesterol; 150mg Sodium
1/3 cup red wine vinegar
1 tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. fresh ground black pepper
1 tbsp. Dijon mustard
1/4 tsp. sugar
pinch of dried basil or tarragon
1/2 cup olive oil
1/2 cup vegetable oil
For those taking part in any secular New Year's celebrations, eating black-eyed peas is a US Southern tradition. Considering this is a make ahead dish, it looks like a good addition to a Shabbat lunch this year.