AKA 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…
•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
•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.
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.