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Printed Book:
34
Black-Eyed Pea Salad
In a large mixing bowl, stir together black-eyed peas, tomatoes, bell peppers,onion and jalapeno. Cover and refrigerate for 2-4 hours.To make the dressing, whisk together olive oil, vinegar, lemon juice, mustard,thyme and pepper in a small bowl.
Pour the dressing over the salad and toss gently. Serve immediately.
Ingredients:
1)
cooked black-eyed peas or Canned peas, drained and rinsed: 15 oz
2)
tomatoes, diced : 2
3)
yellow bell pepper, finely diced : 0.5
4)
green bell pepper, finely diced : 0.5
5)
thinly sliced green onion : 0.25 cup
6)
small jalapeno, seeded and minced : 1
7)
olive oil : 0.25 cup
8)
red wine vinegar : 2 tablespoon
9)
lemon juice : 2 tablespoon
10)
Dijon mustard : 1 tablespoon
11)
dried thyme, or fresh thyme chopped: 1 teaspoon
12)
black peper : 0.25 teaspoon
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