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“From Diners, Drive-ins, and Dives cookbook. Courtesy of Ed Wilson, owner of Wilson's Barbeque, Fairfield,Conn.”
READY IN:
15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE VINAIGRETTE:
  2. Whisk the vinegar with the mustards. Gradually whisk in the oils until emulsified. Season with salt and pepper.
  3. FOR THE SALAD:
  4. Toss the black-eyed peas with the onion, bell pepper, jalapeno, garlic, and parsely in a large bowl. Pour the dressing over the peas and toss to combine. Taste, season with salt and pepper, and serve.
  5. NOTE: Cooking time includes mixing ingredients.

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