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Dixie Black-Eyed Pea Salad

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 88985

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1 pound black-eyed peas (fresh or frozen)
1 bay leaf
2 teaspoons salt
4 tablespoons olive oil
3 lemons, juice and zest of
1/2 bunch scallions (or green onions), sliced thinly
1 red pepper, roasted, skinned and seeded, and chopped
1 can chopped tomato, drained
1 chipotle pepper, finely chopped
1 bunch flat leaf parsley, coarsely chopped
freshly ground black pepper, to taste


Rinse and pick over the peas; place peas in a large pot and cover with water. Add the bay leaf and salt and bring pot to a boil.

Reduce heat to simmer and cook approximately 10-15 minutes for fresh peas, slightly longer for frozen peas (they should be cooked all the way through, but not at all mushy).

Drain the cooked peas in a colander, then place the peas in a mixing bowl, pour the olive oil and lemon juice over them while still warm; let cool to room temperature without stirring.

Remove the bay leaf and stir in the remaining ingredients. Adjust the seasoning and serve at room temperature.

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Nutritional data has not been calculated yet.

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