Monday, December 31, 2012

New Year's Black-eyed Pea Salad

 Happy 2013!  We survived the end of the world (again) and "live to cook another day."  :)
Here's an awesome vegetarian treatment for your New Year's "lucky" black-eyed peas.

I'm generally not one to follow such traditions, but I am one to base a weekly menu around whats on sale... and black-eyed peas are on the menu. I thought this salad would be pretty good... but I was shocked when I sampled it and I tasted BACON. I kid you not, it tastes like there's at least a 1/2 lb. of bacon in this salad!

note: this bowl was filled to the brim when I started "tasting" it.

This is a great make-ahead recipe for family gatherings, showers, parties and potlucks!


  • 1 c smoked sun-dried tomatoes (Moistened in warm water and drained if they are very dehydrated)
  • 15 oz black-eyed peas, drained
  • 1/2 small red onion, chopped
  • 1 green bell pepper, chopped
  • 6 oz crumbled feta cheese
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar 
  • 1 tablespoon Dijon mustard
  • 1 tablespoon local honey
  • 2 tsp. dried oregano


  1. Re-hydrate the tomatoes if necessary, and chop them into small pieces.
  2. Combine the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta in a large bowl. 
  3. In a small bowl, whisk together the oil, vinegar, Dijon mustard, and honey. Pour the dressing over the salad and toss well.  Refridgerate for at least 2 hours and serve chilled.
Adapted from a recipe at:

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