Black-eyed peas

This is one of my favorite side dishes- so easy to make and even better after it's been in the fridge for a while. Great-grandma Mollie makes something very similar. You can use any color pepper and substitue red onions for the scallions.

3 lbs. cooked black-eyed peas (or 3 cans)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 scallions, thinly sliced
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
at least 1 clove garlic, minced (I used 3-4 cloves)
a little hot pepper sauce (optional)

Mix all together and serve!


No comments: