Breaking Bread: Black-Eyed Pea Salad
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cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!
Black-Eyed Pea Salad
2 containers fresh black-eyed peas (in produce section)
1/2 red onion, diced
1 4-oz. jar diced pimento
1/4-cup olive oil
1/4-cup red wine vinegar
1/4-cup fresh parsley
Salt & pepper to taste
(Can also add diced bell pepper if desired)
Combine all ingredients in a mixing bowl and gently blend together. Refrigerate up to one hour before serving. This is a great summertime side dish with grilled meats...very high in protein!