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Categories:
black-eyed peas olive oil vegetable oil freshly squeezed lemon juice red wine vinegar garlic leeks fresh parsley pimientos white onions salt
Viewed: 54 - Published at: 9 years agoIngredients
- 5-15 oz. cans black-eyed peas
- 1 c. olive oil
- 1/2 c. vegetable oil
- 1/4 c. freshly squeezed lemon juice
- 1/2 c. red wine vinegar
- 5 cloves garlic, minced
- 10 whole leeks, cleaned, chopped, blanched and drained
- 1/2 c. finely chopped fresh parsley
- 3/4 c. chopped pimientos
- 4 medium white onions, thinly sliced
- salt and pepper to taste
Method
- Drain peas and place in a bowl.
- Whisk oils, lemon juice, vinegar and garlic together and pour over peas.
- Add remaining ingredients and toss well.
- Refrigerate overnight before serving. Serves 16.
