The Places In The Home summer salad series continues with a chilled salad recipe perfect for summer. This recipe for Chilled Black-Eyed Pea salad will not disappoint.
Chilled Black-Eyed Pea Salad
2 cups dry black-eyed peas
6 cups water
1 Tablespoon chicken bouillon seasoning
1 teaspoon garlic powder
1 teaspoon fine black pepper
1 medium bell pepper, chopped
1 celery rib, finely chopped
1 green onion, chopped
1 onion, chopped
2 tomatoes, chopped
2 Tablespoons fresh parsley, finely chopped
½ cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 ½ teaspoon sea salt
Wash black-eyed peas. Drain black-eyed peas and place in a deep pot and cover with water. Bring to a boil.
Drain off the water, add fresh water and return to burner. Add powdered chicken bouillon flavor, garlic powder, and pepper. Bring to a boil. Reduce heat to medium high and cover with slight vent. Cook for 20 minutes, or until tender. Drain off water and place peas in a large mixing bowl. Allow to cool.
Chop bell pepper, celery, onion, green onions, tomatoes, and parsley.
In a small bowl, whisk together mayonnaise, Worcestershire sauce, and lemon juice. Season with sea salt and additional pepper to taste.
Pour into the vegetables and gently fold all ingredients together. Cover and refrigerate for at least 8 hours.
I like a little salad with my pepper.