1 1/2 lbs fresh shelled black eyed peas (750g)
1 red bell pepper, finely chopped
1 red onion, finely chopped
1 16oz jar pickled sliced sweet Hungarian wax peppers, drained (453g)
1/2 cucumber, seeded and diced
1/2 cup chopped parsely (12g)
3/4 cup olive oil (180ml)
1/3 cup apple cider vinegar (80ml)
Salt & cracked black pepper to taste
For the salad, place black eyed peas in a medium saucepan, and cover with water. Bring to a boil, and simmer gently for 18-20 minutes. Drain water and cool completely.
In a large mixing bowl, combine the bell pepper, onion, and wax peppers. Toss in the cooled black-eyed peas.
For the dressing, in a separate bowl, whisk together the olive oil and apple cider vinegar. Season with salt and pepper. When ready to serve, pour the dressing over the salad and toss gently to combine well.
Add the dressing right before serving. Combine ingredients gently so that black eyed peas remain whole. I will admit there have been dishes of black eyed peas that I have turned down because they were poorly cooked. Frozen or canned black eyed peas are convenient, but can taste bitter or mushy when served. Only fresh black eyed peas are suitable for this recipe.
Feel free to be crative with this salad. Chopped carrots, cauliflower, celery or broccoli would be delicious additions, especially is you have leftover cooked vegetables from a prior meal.