Victoria's Black-Eyed Pea Salad

Victoria's Black-Eyed Pea Salad

Black-eyed peas are gaining popularity beyond the south. They have a rich and nutty flavor.  You decide how much dressing that you want to use in this recipe. 

INGREDIENTS

1 1/2 Cups Black-Eyed Peas (Dried)

1 Tablespoon Kosher Salt

3 Chopped Celery Ribs

1 Small Diced Carrot

3 Tablespoons Minced Red Onions

1/3 Cup Minced Flat-Leaf Parsley

3 Chopped Green Onions

1 Cup Oil & Vinegar Salad Dressing 

In a large-size bowl soak the black-eyed peas overnight.  In the morning throw away the water and place peas in a large-size heavy pot.  Add water and bring to a boil.  Lower heat to simmer and cook for about 30 minutes.  Drain and rinse with cold water.  In a large-size bowl combine black-eyed peas, kosher salt, celery, carrots, onions, parsley, green onions, and dressing.  Place in fridge for 3 hours and remove with ready to serve.  Let come to room temperature.  Transfer to serving bowl.  Serves 6

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