Black-eyed Pea Salad

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“The wicked die and disappear, but the family of the godly stands firm.”
Proverbs 12:7

Have I ever told you how much I love my family?

Well, whether I have or haven’t, I love them quite a lot.

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See that woman in the middle there?

That’s my great aunt Nancy Rie. And she is amazing.

She’s a real Southern Spitfire. She can tell stories for days,
and she can cook like no other.

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She hosts Sunday Dinner at her antebellum home for our family
(whomever can attend) nearly every Sunday,
and this summer we had the opportunity of getting together often.

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I am so thankful and richly blessed to have Rie in my life.
Honestly, I’m so grateful to be a part of such a godly family-
one that can come together on Sundays and just enjoy being together.

We talk about everything-
sports, childhood memories, the latest Port Gibson drama.

We relish being in each other’s company.

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Oh, and we eat delicious food. That’s a plus, too.

This week I brought black-eyed pea salad, and it’s as tasty as it sounds.

Hearty black-eyed peas tossed in a tangy-but-fresh vinaigrette marinade,
crisp onion, and straight-from-the garden parsley- YUM.

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And it was enjoyed by all. Even the kids!

You’ll start by rinsing two cans of black-eyed peas.
Canned is the way to go in this recipe- fast and easy!

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Add in a thinly-sliced (I use that word loosely) onion…

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…as well as freshly chopped parsley.

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Then make the marinade:

Extra-Virgin Olive Oil

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Red Wine Vinegar

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Garlic

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Worcestershire

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Sugar

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Salt

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Pepper

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Stir and bring to a boil.

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Pour over the salad.

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Toss and refrigerate overnight before serving.

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Bon appetit!

Black-eyed Pea Salad
serves 8-10
adapted from Lana’s Home Cooking
Ingredients
2 cans black-eyed peas
1 small onion, thinly sliced
3 tablespoons parsley, chopped
1/4 cup olive oil
3 tablespoons red wine vinegar
1 clove (1/2 tablespoon) garlic, minced
2 teaspoons worcestershire sauce
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Rinse black-eyed peas and add to a bowl. Add in onions and parsley and toss to combine.
2. Combine olive oil, red wine vinegar, garlic, worcestershire, sugar, salt, and pepper. Bring to a boil and remove from heat. Pour over salad and refrigerate for 8 hours or overnight. Drain excess marinade before serving.

I love black-eyed peas. Maybe it’s the Southern in me, or maybe it’s just that I love food.

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Either way, black-eyed peas prove themselves year-round-worthy

with this delicious salad!

Try it soon!

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