Black Eyed Pea Salad

Servings: 4 | Serving size: about one cup

Cooking Time: 90 Minutes

This recipe can easily be multiplied and is better if made the night before. It keeps well for about 48 hours in the fridge.

Ingredients

• 3 quarts water
• 2 1/3 cups dried black eyed peas
• 1 medium carrot
• 1 rib celery
• 2 Tbsp red onion
• 1/3 green bell pepper
• 1 Tbsp olive oil
• 1 Tbsp pure maple syrup
• 2 Tbsp apple cider vinegar (Heinz is gluten-free.)
• 1/2 tsp salt
• 1/8 tsp fresh ground black pepper
• 2 Tbsp fresh dill

Rinse the peas well and place in a large pot. Cover with cold water and soak overnight if possible. Drain the peas and replace with 3 quarts of cold water. Cook the peas for about an hour.

** An alternative quick method is to place the peas in a pot and cover with cold water. Bring to a boil and cook for two minutes. Remove the peas from the heat rinse and lest stand one hour. Rinse and place in a pot with 3 quarts of cold water. Cook the peas for about an hour until soft.

** Canned no salt added black eyed peas may be used. Rinse well. You will need two 15 ounce cans for this recipe.

When the beans are cooked, drain well and cool. Place in a medium mixing bowl and add the carrot, celery, bell pepper, olive oil, maple syrup, vinegar, salt, pepper and fresh dill.

Toss well and chill at least an hour.