Lisa Garza's Purple Hull Pea Salad


by gmt

Posted on June 3, 2011 at 9:59 AM

2       cups cooked purple hull or black eyed peas, rinsed and drained

1       cup finely diced red onion

1       finely diced red bell pepper

8       large cloves garlic, minced

5-6     shakes Tabasco sauce, to taste

1       bunch finely chopped Italian Parsley

½       cup extra virgin olive oil

½       cup rice wine vinegar

2       tsp Dijon Mustard

2       tsp honey

        Kosher salt, to taste

        Cracked black pepper, to taste

        Wisk together the olive oil, vinegar, Dijon, honey and Tabasco in
the bottom of a large bowl.  Stir in the onions, garlic, peppers and
parsley. Let the onion mixture rest for 10 minutes. Gently fold the peas
into the onion mixture. Refrigerate for a minimum of 1 hour or preferably
over night.