The Doris Project (TDP) Week 43: Texas Caviar

03aSaladbfLOAKA black eyed pea salad, this nifty little dish is cheap and easy (I like that in a salad) to toss together, loaded with teh goodness of beans (well, black eyed peas), and will only improve in flavor as it reclines in your fridge for up to two weeks – what’s not to love?

OK, this is not one of Rich’s favorites, as a salad, but…

let it rest overnight in the fridge to allow the flavors to blend, then run it all through the blender until well and truly mashed and…

05bBEPdipbfLOyou get yourself a home made, garlic laden bean dip that is not only good, it’s good for you, too!

•1 (16 oz) can black eyed peas, drained
•1/2 bell pepper, diced
•4 green onions, sliced
•1 clove garlic, diced
•1/8 tsp crushed red pepper
•1/4 tsp sea salt
•1/2 cup salad oil
02bAddVinegarbfLO•1/4 cup red wine vinegar

Drain and rinse the peas, then toss in a large bowl with the veggies and seasoning.

Add the vinegar and then the oil, then toss to blend well.

Cover and stash in the fridge for a couple of hours until needed.

05cBEPdipbfLOThis will keep, tightly covered, for up to two weeks and makes for a nice change from the more usual bean salads.

Or, let those flavors blend, then, using a slotted spoon (to get rid of the excess oil), transfer the now nicely marinated black eyed peas and stuff to a blender jar and give it all all a good whizzz until smooth.

Great, garlicky bean dip!

Or sammich spread, try a bit of this on a tortilla or bit of pita bread before adding sliced veggies and/or assorted luncheon meats, I believe you will be most pleased.

This entry was posted in Appetizers/Munchies, Salad, The Doris Project and tagged , , , , , , , , . Bookmark the permalink.

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