Black-Eyed Pea Salad

Ingredients and Weight:

• 1 pound dried black-eyed peas, picked over and rinsed
• 1 large onion, chopped (about 1 cup)
• 1 large green bell pepper, chopped (about 1 cup)
• 1 large red bell pepper, chopped (about 1 cup)
• 1 cucumber, peeled, seeded, and chopped (about 2 cups)
• 1 cup chopped celery
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro

Salad Dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup chopped fresh basil
• 2 tablespoons Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 1 hour

Difficulty Level: 2 (easy)

Preparation Method Steps:

1. In a large pot, combine the black-eyed peas with enough water to cover by 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the peas are tender. Drain.
2. While the peas are cooking, prepare the vegetables. Chop the onion, green bell pepper, red bell pepper, cucumber, celery, parsley, and cilantro.
3. In a large bowl, combine the cooked black-eyed peas with the chopped vegetables.
4. In a small bowl, whisk together the olive oil, red wine vinegar, basil, Dijon mustard, sugar, salt, and black pepper.
5. Pour the salad dressing over the black-eyed pea mixture and toss to coat.
6. Refrigerate for at least 2 hours before serving.

Nutritional Information (per serving):

• Calories: 150
• Fat: 5g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 10g

Dish Characteristics:

• Savory, refreshing, and healthy
• Versatile and can be served as a side dish, salad, or main course
• Suitable for potlucks, picnics, or summer gatherings

User Comments:

• "This salad is so flavorful and satisfying! I love the combination of black-eyed peas, vegetables, and herbs."
• "I've made this salad several times, and it's always a hit. It's perfect for summer gatherings and potlucks."
• "The salad is easy to make and packed with nutrients. I highly recommend it!"

Special Precautions and Tips:

• Be sure to pick over the black-eyed peas before cooking to remove any stones or debris.
• If you don't have time to cook the black-eyed peas from scratch, you can use canned black-eyed peas instead.
• The salad can be made ahead of time and stored in the refrigerator for up to 3 days.