Black -Eyed Pea Salad
1/2 cup each, red and green bell pepper, diced
1/2 cup of green onions, sliced
2 cloves of garlic, minced
2 cans (16 ounce) black eyed peas, rinsed and drained
1 stalk celery, diced
1/4 cup chopped fresh parsley or cilantro
1 tsp. Cajun seasoning
3 slices bacon, fried crisp and crumbled, (optional)
Creole Vinaigrette, (recipe below)
Chop veggies and mix with peas in large bowl. Season with Cajun seasoning and prepare the vinaigrette and add to the veggie-pea mixture. Cover and marinate in fridge for 6 hours or more, stirring occasionally. Drain excess vinaigrette, top with bacon bits, and serve on cabbage leaves. Divine! (photo courtesy of Google Images)
1 tbs. Creole mustard
1 tsp. Tabasco sauce
1 tsp. crushed garlic
1/2 tsp. salt
1/2 cup olive oil
I am also making a big crock pot full of these, with the left over ham bone from Christmas.
Click here for the recipe.
And another "must have" is my Creole Smothered Cabbage. For the recipe, click here.
Wishing all of you a healthy, prosperous, and happy 2012, filled with many blessings! Merci beaucoup for stopping by and for your lovely comments! Happy New Year! Cheers, cher!