December 31, 2011
This year we were invited to spend New Years Eve at Christine and Henry's. They were hosting a dinner party and I of course had to make something!
I was informed by Erin (via Manny) I had to make the Toffee Gooey Butter Cake and those Black eyed peas that I made last year. So I put on a dress and found my apron and hit the kitchen.
Last year I was in search of a "southern" New Years recipe and found this one by The Neely's. This black eyed peas recipe is one of my new favorites and it's already become a family tradition.
It is super easy to make. You can either chop up everything by hand or throw it in the food processor. I love how this simple side dish gets better the longer it sits in the fridge. It does take me a bit longer than 10 minutes to prep everything. I also don't think I have ever made it 10 hours before It was time to serve it (7 at the most) but it still tastes good. And leftovers the next day? Amazing!
I hope you enjoy!
Black-Eyed Pea Salad
Recipe courtesy The Neelys, 2008
Prep Time:10 min
Inactive Prep Time:8 hr 0 min
Cook Time: --
Level: easy
serves: 4 to 6 servingsIngredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
December 31, 2011
This year we were invited to spend New Years Eve at Christine and Henry's. They were hosting a dinner party and I of course had to make something!
This year we were invited to spend New Years Eve at Christine and Henry's. They were hosting a dinner party and I of course had to make something!
I was informed by Erin (via Manny) I had to make the Toffee Gooey Butter Cake and those Black eyed peas that I made last year. So I put on a dress and found my apron and hit the kitchen.
Last year I was in search of a "southern" New Years recipe and found this one by The Neely's. This black eyed peas recipe is one of my new favorites and it's already become a family tradition.
It is super easy to make. You can either chop up everything by hand or throw it in the food processor. I love how this simple side dish gets better the longer it sits in the fridge. It does take me a bit longer than 10 minutes to prep everything. I also don't think I have ever made it 10 hours before It was time to serve it (7 at the most) but it still tastes good. And leftovers the next day? Amazing!
I hope you enjoy!
Black-Eyed Pea Salad
Recipe courtesy The Neelys, 2008
Prep Time:10 min
Inactive Prep Time:8 hr 0 min
Cook Time: --
Level: easy
serves: 4 to 6 servingsIngredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
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