Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Marinated Black-Eyed Pea Salad
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- #118245
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
2 jalapeno chilies, seeded and finely chopped
4 cans (15 ounce size) black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled
directions
Mix yellow and red peppers, onion, jalapeno chilies, black-eyed peas, parsley, and garlic in a large bowl.
Whisk red wine vinegar and balsamic vinegar in a small bowl. Gradually add olive oil, whisking constantly thoroughly to blend with vinegars. Stir in cumin, salt and black pepper.
Pour dressing over vegetable mixture, tossing to coat evenly. Cover and refrigerate 3-4 hours. Just before serving, stir in crumbled bacon.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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