Latest Dish Menu Garlic Lemon Black-Eyed Pea Salad :: So Tasty

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Garlic Lemon Black-Eyed Pea Salad

"This zesty black-eyed pea salad is loaded with garlic and a tangy kick! It's the appropriate make-beforehand bloodless side dish for spring and summer barbeques, steaks, or potlucks. In our residence, these are also called 'crack beans' due to the fact you simply can not forestall consuming them!"

Ingredients :

2 (15.5 ounce) cans black-eyed peas with bacon
1/2 pink onion, finely diced
half of pink bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
6 teaspoons minced garlic
half teaspoon kosher salt
half teaspoon dried marjoram
1/4 teaspoon dried parsley
floor black pepper to taste
1 pinch cayenne pepper
three/4 cup more-virgin olive oil, or extra to flavor
3/4 cup lemon juice, or extra to taste
1 slice lemon, or to taste (optionally available)
1 sprig parsley, chopped, or extra to flavor (non-obligatory)

Instructions :

Prep : 4H10M	Cook : 10M	Ready in : 12H10M

Pat black-eyed peas with a paper towel to dispose of extra water.
Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in sufficient olive oil and lemon juice to attain underneath the pinnacle layer of black-eyed peas. Adjust seasonings to flavor. Cover and refrigerate, eight hours to overnight.
Squeeze lemon juice over the top of the salad just before serving and garnish with clean parsley.

Notes :

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