Black Eyed Pea Salad

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

INGREDIENTS:

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

INSTRUCTIONS:

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)

How hard is that? My husband really loved this. It is a great side-dish for a luncheon or pot-luck, and ever so easy to make!

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