Black eyed peas are a favorite this time of year. Here’s an interesting way to serve them. We love Lebanese cuisine, and these would go just as well with Mid-East food as they would with Southern cooking. This recipe is from The Frugal Gourmet by Jeff Smith.
Black-eyed Pea Salad
1/2 pound black eyed peas, soaked overnight and drained
4 green onions, chopped
1/4 cup olive oil
1/8 cup white wine vinegar
2 tablespoons lemon juice
Tabasco to taste
Salt and pepper to taste
Cook the black-eyed peas in fresh water until they are tender but firm, about 45 minutes. Drain. Combine all ingredients, chill, and marinate for several hours in the refrigerator before serving.
Serves 4 (a little goes a long way – especially if you are serving this with a lot of other dishes, so I’d say this would go as far as 6 people)