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Black-Eyed Pea Salad Ingredients
3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 1/4 teaspoons ground cumin 1 1/4 teaspoons minced garlic 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 cup finely chopped red onion 1/2 cup chopped red bell pepper 2 tablespoons chopped black olives 3 tablespoons chopped fresh basil leaves 2 tablespoons chopped pimentos 2 cups cooked brown rice (or whole-wheat pasta) 2 cups cooked fresh or frozen black-eyed peas 8 cups salad greens |
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In a large bowl, whisk together the olive oil, vinegar, cumin, garlic, salt and cayenne pepper. Add the onion, bell pepper, olives, basil, pimentos, rice and peas. Toss the salad enough to moisten. Cover and refrigerate up to 24 hours. Serve on a bed of salad greens. |
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Recipes from B. SMITH’S RITUALS AND CELEBRATIONS by Barbara Smith, copyright © 1999 by Barbara Smith. Used by permission of Random House, Inc. For on line information about other Random House, Inc books and authors, see the Internet Web Site at http://www.randomhouse.com. |
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