This is a photo challenge to take a picture a week, for 52 weeks. We have multiple contributors posting from around the world on the same theme by Sunday night. The weekly themes are listed at the bottom of the page. Enjoy!
Here's the recipe - the dressing has a little sweetness so it is amazingly delish!
Black-Eyed Pea Salad
2 cans (15 Oz. Can) Black-eyed Peas, Well Rinsed And Drained • 2 stalks Celery, Chopped • 1 whole red bell Pepper, Chopped • 1 bunch Green Onions, Chopped • 1 cucumber seeded, peeled and chopped • 1 bunch of cilantro chopped • 2 Tbl. sugar • 1/2 cups Apple Cider Vinegar • 1/4 cups Olive Oil, Or To Taste • 1/8 teaspoons Black Pepper, Salt To Taste
Preparation Instructions Pour rinsed and drained black-eyed peas in a large bowl. Add the chopped celery, bell pepper, cucumber cilantro and green onion.. Mix dressing. Stir into salad, but don’t crush the ingredients. Let the salad chill overnight or for several hours for the flavors to mingle.
Pam, I'm not a fan of black-eyed peas and yet, you make this dish look delicious. I love the idea of mingling flavors in the fridge overnight - like they have a flavor party :) Back to the picture, it is so sharp and clear. Really nice.
Stunning. So colourful.
ReplyDeleteIt tastes as good as it looks! Yum!
ReplyDeleteI'm coming over the next time you make this!
ReplyDeleteToo far to come over , but would love to know ingredients !!
ReplyDeleteHere's the recipe - the dressing has a little sweetness so it is amazingly delish!
ReplyDeleteBlack-Eyed Pea Salad
2 cans (15 Oz. Can) Black-eyed Peas, Well Rinsed And Drained
• 2 stalks Celery, Chopped
• 1 whole red bell Pepper, Chopped
• 1 bunch Green Onions, Chopped
• 1 cucumber seeded, peeled and chopped
• 1 bunch of cilantro chopped
• 2 Tbl. sugar
• 1/2 cups Apple Cider Vinegar
• 1/4 cups Olive Oil, Or To Taste
• 1/8 teaspoons Black Pepper, Salt To Taste
Preparation Instructions
Pour rinsed and drained black-eyed peas in a large bowl. Add the chopped celery, bell pepper, cucumber cilantro and green onion.. Mix dressing. Stir into salad, but don’t crush the ingredients. Let the salad chill overnight or for several hours for the flavors to mingle.
Thanks so much, all healthy and so colorful! Can't wait to try it, you are so sweet to take the time to share it .
DeletePam, I'm not a fan of black-eyed peas and yet, you make this dish look delicious. I love the idea of mingling flavors in the fridge overnight - like they have a flavor party :)
ReplyDeleteBack to the picture, it is so sharp and clear. Really nice.