Blackeye Pea Salad

Blackeye Pea Salad

• 3 cans blackeye peas — 15-ounce cans, drained and rinsed
• ½ cup cider vinegar
• ½ cup neutral-flavored oil — such as canola or vegetable oil
• 2 teaspoons salt
• ½ teaspoon dry mustard
• ½ teaspoon sugar
• ¼ teaspoon ground red pepper — cayenne
• ¾ cup scallions — thinly sliced
• 1 cup green bell pepper — slivered

1. Prepare Peas: Pour the blackeye peas into a colander. Rinse thoroughly under cool running water and let them drain well while preparing the dressing.3 cans blackeye peas
2. Make Dressing: In a large mixing bowl, whisk or stir together the cider vinegar, salt, dry mustard, sugar, and ground red pepper until the salt and sugar are mostly dissolved. Gradually add the oil, whisking or stirring until well blended.½ cup cider vinegar, ½ cup neutral-flavored oil, 2 teaspoons salt, ½ teaspoon dry mustard, ½ teaspoon sugar, ¼ teaspoon ground red pepper
3. Combine Salad: Add the drained blackeye peas, scallions, and green bell pepper to the dressing. Toss gently until the peas and vegetables are evenly coated.Drained blackeye peas, ¾ cup scallions, 1 cup green bell pepper
4. Chill: Cover the bowl and refrigerate for at least 4 hours or overnight.
5. Serve: Stir the salad gently before serving. Taste and add a small splash of cider vinegar only if needed. Serve cold and keep refrigerated until ready to eat.