Tuesday, May 31, 2011

Cathy's Black Eyed Pea Salad


My dear friend, Cathy Crafton Lewis, sent me this recipe a few weeks ago and I have been waiting, looking for a time to try it....what better audience than those coming to the Memorial Day cookout (aka, the beginning of summer party).  Cathy and I have been friends since the summer before our freshman year at Harpeth Hall.  The two of us, along with Nicoll Doramus Hannaway, were attending freshman volleyball tryouts.  Cathy and I became instant friends when I realized that she always wore a watch to practice and would always let me know exactly how many more minutes we had left in practice, even if it was only a few short minutes past the last time I had asked "how much longer until we get to leave?"  Over the next four years of high school the three of us became inseparable and remain best friends to this day.  Thank you Cathy Sue Cleavage for such a yummy dip!  LOVE YOU!!!

Black Eyed Pea Salad
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/3 cup white wine vinegar
1 large clove garlic, minced
3/4 cup olive oil (I usually play around with this amount, starting out with about 1/2 c. and adding more if it needs it)
2 16oz. cans black eyed peas (I like a firm pea for this that won't get all mushy when I stir this. I have found the cheaper store brands work better for this recipe)
6 scallions, chopped
2 tbs fresh parsley, chopped
hot sauce, salt and pepper to taste

In a bowl, combine the red and yellow peppers, black eyed peas, scallions and parsley.
In a separate bowl, whisk the garlic, vinegar, evoo till combined. Pour over the veggie mixture and toss to combine. Add salt, pepper and a few dashes of hot sauce to taste.  Serve with tortilla chips (I prefer Tostidos Scoops because the dips stays on the chip)
* I recommend making this a few hours in advance and letting it sit out at room temp to marinate, stirring every once in a while. It definitely becomes more flavorful the longer it sits.
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1 comment:

  1. this looks delicious!! can i borrow it? I have a similar one with italian dressing and black beans in place of the black eyed peas, but this looks great!

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