Cookout season is officially here. While some folks certainly don’t need a reason to throw something on the grill and call up their friends and family, summer has always been the season reserved for such gatherings.
In an effort to continue to preserve the recipes passed down from generation to generation, we’ll be sharing some of our favorites from The New EBONY Cookbook, written by former EBONY food editor, Charlotte Lyons. So, if you’re in need of some new dishes for your summer spread, or you just want to try your hand at something new, this black-eyed pea salad is sure to be a hit.
With the beans holding significance in our families and culture, especially during the new year, it’s only right that we pay homage to this dish that Lyons deemed important enough to be included in her book.
Check it out and let us know what you think once you make it.
EBONY’s Black-Eyed Pea Salad
- 2 1/2 cup fresh or packaged frozen black-eyed peas
- 1-cup reduced-calorie Italian dressing
- 2 tsp. sugar
- 1/4 tsp. crushed red pepper
- 1/2 cup sliced celery
- 1/2 chopped green or red bell pepper
- 4-5 green onions, thinly sliced
- 1/4 cup chopped parsley
- salt and pepper to taste
- lettuce leaves
- Cook peas as directed on package and drain.
- Shake Italian dressing, sugar and crushed red pepper in sealed container until blended.
- Combine cooked peas, celery, bell pepper, green onions and parsley.
- Gently toss pea mixture and salad dressing.
- Season with salt and pepper as needed.
- Chill
- Served with slotted spoon on lettuce leaves.