Black-Eyed Pea and Jalapeno Salad

Ingredients

  • 2 tablespoons red-wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 small red onion, cut into ¼-inch dice
  • 2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
  • Coarse salt and freshly ground black pepper
  • ¾ cup sprouts, such as sunflower or alfalfa
  • 2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into ¼-inch dice

1. Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

View full recipe at SpringPad

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