Monday, February 23, 2015

Tangy Black-eyed Pea Salad

This side dish is tangy, bright, and cheerful. And...it's so simple! I got the original recipe from Food Network Magazine, and made just a couple changes based on personal preference! (I'm definitely adding this one to my list of Spring/Summer potluck offerings.) It is delicious alone, and also great as a topping for burgers. We paired this side dish with turkey burgers and a green salad! 





By ingredients, this Tangy Black-eyed Pea Salad recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, wheat free, gluten free, soy free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! (Please note: the hot sauce and mustard both contain distilled vinegar. If your personal celiac/gluten sensitivity does not allow you to consume distilled vinegar, please avoid these ingredients.)

Steps marked with an asterisk (*) are child friendly!  
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Ingredients:
2 Tablespoons olive oil
2 Tablespoons white wine vinegar
2 teaspoons Dijon Mustard
1/2 teaspoon Frank's Hot Sauce
1 15oz can organic black-eyed peas
1 red bell pepper, diced
1 celery stalk, diced
1/4 cup red onion, finely diced
2 Tablespoons chopped fresh parsley
kosher salt
freshly ground black pepper

Directions:
  1. * Whisk together the olive oil, vinegar, mustard, and hot sauce.  Season with salt and black pepper.
  2. *Add black-eyed peas, bell pepper, celery, onion, and parsley.  Toss together.
  3. Serve immediately, or chill in refrigerator. 
Big sister is helping little sister to add the vinegar and olive oil.
Whisk it together!  
Little sister added the parsley by hand..."Messy hands!"  Great lesson at a young age: It's ok to get your hands messy in the kitchen, they're the best tool you've got!
After a stir by big sister, the Tangy Black-eyed Pea Salad is complete! Do a taste test and adjust salt, pepper, and hot sauce to taste!

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 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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