Queen Bee’s Salad
02 Nov 2019
INGREDIENTS
1 pound dried black-eyed peas 1 clove garlic, finely chopped or pressed 1 red onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped ½ cup extra-virgin olive oil ½ cup balsamic vinegar ½ teaspoon sea salt ¼ teaspoon black pepper 1 tablespoon sugar 1 tablespoon parsley, finely choppedDIRECTIONS
Soak peas in water overnight, adding water as needed to keep the peas covered. In the morning, drain the peas and place them in a stockpot. Add water to cover peas and bring to a boil. Reduce heat to a low simmer and cook peas until they soften, but are not mushy—about 60 minutes. Transfer peas to a large bowl and add the rest of the ingredients. Toss to coat and refrigerate overnight. Serve cold or at room temperature.—Recipe by Barbee James, owner of Details Design Studio
