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Emile Schexnaydre Farms

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Recipe to try at home

Southern Black-Eyed Pea Salad

Tender black-eyed peas, peppers and onion in a tangy vinaigrette.

Ingredients

  • 2 cans (15 oz) black-eyed peas, rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 1/4 cup chopped parsley
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp sugar

Make it

  1. Whisk oil, vinegar, sugar, salt and pepper.
  2. Toss peas, pepper, onion, jalapeno and parsley with the dressing.
  3. Chill 30 minutes so the flavors soak in.

A recipe to make at home.

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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.