Braden Family Cookbook

Chuck Braden

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BLACK-EYED PEA SALAD                               Stolen /revised 06 26 09

Texas Caviar

1/4 cup  red wine vinegar

1/4 cup  olive oil

2        TBSP (or to taste) hot sauce, remember Crystal is milder than Tabasco or 1 Serrano chili (stemmed & seeded) - finely chopped

1/4 cup chopped fresh cilantro (add more if you like)

1          clove garlic, minced (optional - not in original recipe)

Kosher salt and fresh ground pepper to taste

2          15.5 oz. Cans of black-eyed peas, rinsed and drained (or, if you can really cook, cook up 4 cups of either fresh or dried black-eyed peas, you want 4 cups of cooked beans!

1/4       medium red or purple onion, finely sliced

1/2       red bell pepper, cored , seeded & finely chopped (about the size of the peas)

 

Enough curly lettuce to line a platter to serve the salad on.

Whisk first six ingredients in a large bowl; add peas and the next three ingredients, toss to coat peas.  Cover and chill at least 2 hours.  Serve on a lettuce lined platter.  Makes 6 cups or about 10 - 12 servings.