Updated: May 1, 2020
Lord Honey, trust me--black-eyed peas are the perfect pick to be the star of this crispy, crunchy vegetable salad--throw in a tangy vinaigrette--and my "Black-Eyed Veggie Salad" will have your guests askin' y'all for an encore performance.
Black-Eyed Veggie Salad
Jason Smith, FNS southerncountrybling.com
2-cans 15.5oz black eyed peas, drained
1-can diced tomatoes, drained or 2 medium--fresh tomatoes diced
1-cup cabbage, chopped fine
2-stalks celery diced small
½-bunch green onions, sliced
1-cucumber, peeled and diced
1-orange or yellow bell pepper, diced
½-cup grated parmesan cheese
2-3 TBSP brown sugar or honey
1-tsp black pepper
1-tsp onion powder
1-tsp garlic powder
2-tsp dried basil
¼-tsp cayenne pepper, optional
1-TBSP Dijon mustard or prepared yellow mustard
2-TBSP your favorite oil----I use Olive Oil
¼-cup parmesan cheese for the top
· Place all salad ingredients into a mixing bowl and toss.
· Using a Mason jar with a lid, place the dressing ingredients in the jar; screw the lid on and shake several times; pour over salad mixture and toss to coat.
·Cover and place in fridge for at least 4 hours.
· When ready to serve toss and sprinkle the ¼ cup parmesan over top.
Tip: If you wish, you can add a can of well-drained corn.