Marinated Black-Eyed Peas

Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Adapted from Great American Vegetarian.

Serves: 6

  • Two 15- to 16-ounce cans black-eyed peas, drained and rinsed
  • 1 large green bell pepper, cut into narrow, l-inch strips
  • 2 to 3 scallions, chopped
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper
  • Dark green lettuce leaves or mixed baby greens

Combine all the ingredients, except the lettuce leaves, in a serving bowl and toss well. Cover and allow the salad to marinate, refrigerated, for several hours. Stir occasionally.

When ready to serve, arrange each serving on a bed of 2 or 3 lettuce leaves or a handful of baby greens.


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