Yield: 1 Servings
|2 pounds||Cooked black-eyed peas|
|2 \N||Scallions; cut into 1/2-inch pieces|
|1 \N||Red bell pepper; seeded and finely diced|
|½ \N||Green bell pepper; seeded and finely diced|
|1 tablespoon||Minced garlic|
|¼ cup||Chopped cilantro|
|½ cup||Olive oil|
|3 tablespoons||Red wine vinegar|
|1 tablespoon||Whole grain mustard; (up to 2)|
|1 \N||Fresh jalapeno; minced|
|\N \N||Salt and freshly ground black pepper, to taste|
In a large bowl, combine the peas, scallions, bell peppers, garlic and cilantro. Set aside.
In a small bowl, whisk together the remaining ingredients. Pour over the salad mixture and combine well. Serve.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997