Black-Eyed Pea Salad

1. 1

   In a large bowl, cover the black-eyed peas with cold water and let soak overnight.

2. 2

   Drain and rinse the peas and transfer them to a large saucepan.

3. 3

   Add 3 quarts of water and bring to a boil over high heat.

4. 4

   Lower the heat to moderate and cook until tender, 30 to 35 minutes.

5. 5

   Drain the peas, rinse with cold water and drain again.

6. 6

   Transfer the peas to a large bowl and add the onion, oil and vinegar.

7. 7

   Toss the black-eyed peas with the parsley, season with salt and white pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.