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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: threeovens
Servings: 6
This recipe was developed by the late great Helen Corbitt (legendary Texas cook) in 1940. "Saveur" magazine.
1 15 ounce can black-eyed peas, rinsed and drained
¼ cup fresh cilantro, chopped
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 garlic clove, minced
1 serrano chili, stemmed seeded minced
½ red bell pepper, chopped fine
¼ cup red onion, sliced thin
kosher salt
fresh ground black pepper
lettuce leaf, for serving
In a large bowl, combine black-eyed peas, cilantro, olive oil, vinegar, garlic, serrano chile, bell pepper, and onion; season with salt and pepper. Cover and refrigerate at least 4 hours or overnight; serve on a bed of lettuce leaves.