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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
- Combine all ingredients except beans.
- Whisk or blend
rapidly with a wooden spoon.
- Pour over beans and toss.
- 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.
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