1 15 ounce can black eyed peas
1 small sweet onion (such as Vidalia)
1 cucumber
Pantry
White vinegar
Raw cane sugar
Sea Salt
Directions
Combine 1/3 cup each of sugar and vinegar and touch of salt in serving bowl. Whisk until combined. Drain and rinse the black eyed peas and add to bowl.
Dice the cucumber and the onion and add to bowl along with black eyed peas.
Combine dressing with vegetables and refrigerate until ready to serve. The longer it sits, the better - I made this about three hours before serving. I serve mine very well chilled but it's also delicious at room temperature.
Shown here with mashed sweet potatoes and jerk chicken.
Bon Appetit! Kelly
All photos by Kelly Waters
White vinegar
Raw cane sugar
Sea Salt
Directions
Combine 1/3 cup each of sugar and vinegar and touch of salt in serving bowl. Whisk until combined. Drain and rinse the black eyed peas and add to bowl.
Dice the cucumber and the onion and add to bowl along with black eyed peas.
Combine dressing with vegetables and refrigerate until ready to serve. The longer it sits, the better - I made this about three hours before serving. I serve mine very well chilled but it's also delicious at room temperature.
Shown here with mashed sweet potatoes and jerk chicken.
Bon Appetit! Kelly
All photos by Kelly Waters
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