Ingredients Jump to Instructions ↓

  1. 1 (#10 can) black-eyed peas, rinsed and drained

  2. 1/2 red bell pepper , seeded and finely chopped, optional

  3. 1/2 green bell pepper , seeded and finely chopped, optional

  4. 1/2 to 1 small or medium red onion, chopped

  5. 1 clove garlic, peeled and finely minced

  6. 3/4 cup chopped flat-leaf Italian parsley

  7. 1/2 fresh jalapeno, very finely minced

  8. 1/4 cup olive oil

  9. 1/4 cup canola oil

  10. 1/3 cup red wine vinegar

  11. 1 tablespoon whole-grain mustard

  12. 1 tablespoon brown mustard

  13. 1/2 tablespoon salt

  14. 1/2 tablespoon ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large salad bowl, combine, black-eyed peas , red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well.

  2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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