Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 850 grams cans each) black-eyed peas, rinsed and drained; 1 small garlic cloves, minced; 118 milliliters chopped green pepper; 118 milliliters red onion rings; 1 Dash pepper; 1 Dash hot pepper sauce; 1 teaspoons salt, optional; 1 teaspoon sugar; 59 milliliters vegetable oil; 59 milliliters vinegar

Need From preparation to the plate, this recipe takes around 10 minutes. If you have onion rings, garlic cloves, salt, and a few other ingredients on hand, you can make it. Edamame, Black Bean & Black-eyed Pea Salad With Cumin Vinaigrette, New Year black eyed pea salad with black olives, fetan and roasted garlic, and Black-Eyed Pea Salad are very similar to this recipe.

Instructions

In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

Ingredients you will need

Green Pepper

Vegetable

Garlic

Onion

Peas

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

850grams

cans each) black-eyed peas, rinsed and drained 1small

garlic cloves, minced 118milliliters

chopped green pepper 118milliliters

red onion rings 1Dash

pepper 1Dash

hot pepper sauce 1teaspoons

salt, optional 1teaspoon

sugar 59milliliters

vegetable oil 59milliliters

vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Beaulieu Vineyard Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.