This classic from the home state of Whole Foods Market® has many variations but is traditionally a black-eyed pea salad with a colorful mix of peppers and onions. It's a great salad to take to picnics as it travels well and can be served cold or at room temperature.
- 2 cups dried black-eyed peas
- 3 tablespoons red wine vinegar
- 2 cloves garlic, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 2 ribs celery, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and finely chopped
- 1 cup sliced green onions
- 1/2 cup chopped red onion
Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.
Transfer peas to a large pot. Add 6 cups water and bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Drain well. You'll have about 5 cups of cooked peas.
In a large bowl, whisk together vinegar, garlic, mustard and oregano. Add peas, celery, bell pepper, jalapeño, green onions and red onion and toss to combine. Cover and chill at least 2 hours or overnight to allow flavors to blend before serving.
Per Serving:160 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 30mg sodium, 28g carbohydrate (5g dietary fiber, 5g sugar), 10g protein