Marinated Blackeye Peas
Makes 4 servings
1 can (15.8 ounces) BUSH'S BEST Blackeye Peas, rinsed and drained
1 chopped red bell pepper (can be roasted type)
1 rib celery, chopped
1 tablespoon onion, finely chopped (prefer red or green onion)
1 tablespoon salad oil (I use extra virgin olive exclusively)
1 tablespoon vinegar (balsamic)
1 tablespoon mayonnaise (Mircle Whip my choice)
1 teaspoon mustard (dark)
1 finely chopped jalapeno pepper (or more to taste)
1/4 teaspoon salt
dash cayenne pepper
1 small can of Diced tomatos with green chilis
1 or 2 drops Tabasco to taste
Drain BUSH'S Best Blackeye Peas and diced tomatos. Add chopped celery, red bell pepper, jalapeno and onion. Combine oil, vinegar, mayonnaise, salt and cayenne. Mix well. Pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight. Mix carefully. Serve as a relish, or garnish with lettuce and a spoonful of mayonnaise and serve as a salad. I also like it over rice.
Makes 4 servings
1 can (15.8 ounces) BUSH'S BEST Blackeye Peas, rinsed and drained
1 chopped red bell pepper (can be roasted type)
1 rib celery, chopped
1 tablespoon onion, finely chopped (prefer red or green onion)
1 tablespoon salad oil (I use extra virgin olive exclusively)
1 tablespoon vinegar (balsamic)
1 tablespoon mayonnaise (Mircle Whip my choice)
1 teaspoon mustard (dark)
1 finely chopped jalapeno pepper (or more to taste)
1/4 teaspoon salt
dash cayenne pepper
1 small can of Diced tomatos with green chilis
1 or 2 drops Tabasco to taste
Drain BUSH'S Best Blackeye Peas and diced tomatos. Add chopped celery, red bell pepper, jalapeno and onion. Combine oil, vinegar, mayonnaise, salt and cayenne. Mix well. Pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight. Mix carefully. Serve as a relish, or garnish with lettuce and a spoonful of mayonnaise and serve as a salad. I also like it over rice.