Breaking Bread: Black-Eyed Pea SaladAug 02, 2015 12:00AM ● By Jason Huddle
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!