Categories

Home Finance and Careers Food & Nutrition General Healing Diets Recipes Beverages Desserts Dips & Dressings Entrees General Salads Soups Vegetarian & Vegan Wheat-Free Vegetarianism Health Leisure and Creativity Meditation Miscellaneous Parenting Personal Growth Relationships Social & Political Spirituality

Most Popular

Six Healing Secrets But Why Do I Have ADD Removing Anger From Your Life Creating a Joyful Environment Connecting with Love

Community Links

InnerSelf News Daily Inspiration Horoscope Holistic Politics Natural Yellow Pages How to Help InnerSelf Submissions   Login Form Username Password Remember me Lost Password? No account yet? Register

New Articles

Free To Be Me I Am Not My Mother Horoscope Current Week Horoscope Previous Week Introduction to Vegetarianism

Sponsors

Subscribe Free

Email: Name: Select Lists Daily Inspiration InnerSelf Magazine Subscribe Unsubscribe

Blackeyed Pea Salad

Ingredients

• 1/2 lb blackeyed peas (cooked) at room temperature or cooled 
• 3 T red wine vinegar or 6 T freshly squeezed lemon juice 
• 1 medium onion, chopped 
• 1/4 t freshly ground pepper 
• 1 clove garlic 
• 1 t dried basil 
• 2 T olive oil 
• 1/2 t oregano 
• 1/2 cup minced parsley 
• 1/4 t dried mustard 
• 1/8 t hot red pepper (to taste)

Method

1. Combine all ingredients except beans. 
2. Whisk or blend rapidly with a wooden spoon.
3. Pour over beans and toss. 
4. Let beans sit in the refrigerator for a few hours or overnight to let flavors blend.

About The Author

This recipe reprinted with permission from Florida Naturally, a bi-monthly newsletter for alternative living in the subtropics. For a sample copy and subscription info. write to: 2180 Harbor Road, Naples, FL 33942.