Black-eyed bean salad

August 27, 2008

3 medium-sized red peppers
1 small red onion
4 10-ounce to 15-ounce cans of black-eyed peas
Two 10-ounce packages of frozen peas, thawed
1/3 cup cider vinegar
1/4 cup olive oil
2 teaspoons sugar
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
1 1/2 teaspoon salt
1/2 teaspoons coarsely ground black pepper
2 large tomatoes

At least 3 1/2 hours before serving:

Dice the red peppers. Chop the onion and rinse the black-eyed peas. Drain well.

In a large bowl, toss the red peppers, onions, peas, vinegar, olive oil, sugar, thyme, salt and pepper. Cover and refrigerate at least 3 hours to blend flavors.

To serve, cut tomatoes into 1/4-inch slices and arrange with black-eyed pea salad on a large platter

Serves 16.

- Courtesy of Carolyn Brogunier of Hagerstown and a Waynesboro (Pa.) Hospital cookbook

The Herald-Mail Articles