Black-Eyed Pea Salad

A Martha Stewart Recipe 

Husband-Tested in Alice’s Kitchen

Here's a great way to showcase the wonderful peppers available at Lost RiverMarket & Deli or at the Orange County HomeGrown Farmers Market. This salad is perfect for a picnic, a Meatless Monday lunch, or as a side to whatever comes off your grill! Black-eyed peas have lots of fiber, so this is a good-for-you salad as well. This is a make-ahead dish!  

Salad:

2 cans black-eyed peas, rinsed and drained

2 scallions

1 red pepper, minced

½ green pepper, minced

1 jalapeno pepper, minced (Use rubber gloves when handling this pepper and do not touch your eyes, nose or mouth.)

1 clove garlic, minced

¼ cup flat-leaf parsley, chopped

Dressing:

½ cup olive oil

3 Tablespoons red wine vinegar

2 Tablespoons whole grain mustard

Kosher salt, to taste

Freshly ground pepper, to taste

Mix salad ingredients gently, but thoroughly. Whisk together the dressing ingredients and pour over the salad. Toss gently to coat. Serve immediately or cover and chill for later.