Amelia sampled this wondrous salad in the store last week to great acclaim. Bring it home or bring it to a friend's cookout.
4 cups cooked black eyed peas (for this salad it helps to keep them firm; watch them so they don’t overcook!)
1 red or yellow bell pepper, finely chopped
3 shallots, minced
1/2 cup red onion, finely chopped
1 small head red cabbage, shredded
3/4 cup coarsely chopped fresh dill
1 small clove garlic, finely minced
2 tablespoons whole grain mustard
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
In a large bowl combine the black eyed peas, bell peppers, shallots, onion, red cabbage and dill. Set aside.
Whisk together garlic, mustard, vinegar, lemon juice, olive oil and salt and pepper. Pour over black-eyed pea mixture and toss to coat.
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.