Black-Eyed Pea Salad Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Salads

Black-Eyed Pea Salad

From Dorothy McNett's recipes at In Cajun and Creole cooking, the famous combination of green bell pepper, celery, and onion is known as holy trinity. Add it to beef and you have holy cow!

1 egg
1/4 cup sugar
1/4 cup water
1 tablespoon all purpose unbleached flour
1/8 teaspoon sea salt
1/4 cup vinegar
1/4 teaspoon dry mustard
1 apple
1 rib of celery
1/2 - 1 small bell pepper
1 small onion, or shallot
2 tablespoons sweet pickle relish
1 can (15 oz.) black-eyed peas, drained

In glass 2 cup measuring cup, whisk the egg very well. Whisk in the sugar, water, flour, salt, vinegar and mustard. Cook in microwave 30 seconds. Whisk well, cooking another 30 seconds and whisk, adding more time if necessary until nicely cooked and thickened. Allow to cool. Coarsely chop the apple, celery, pepper and onion and place in a salad bowl. Add the relish and peas, blending nicely along with the cooled dressing.

Recipe created 2014-05-13.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.