- 1/2 cup dried black-eyed peas
- 1 1/2 cups shredded cabbage
- 1/4 cup olive oil
- 1/4 cup finely sliced green onions
- 1 lemon, juiced
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- Place black-eyed peas in a large container and cover with at least 2 inches of cool water; let soak, 8 hours to overnight.
- Transfer black-eyed peas and water to a pot; bring to a boil. Reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes.
- Combine black-eyed peas, cabbage, olive oil, green onions, lemon juice, parsley, salt, and pepper in a large bowl. Chill for at least 1 hour before serving.
05/22/2018
recipepes.com
Black-Eyed Pea Cabbage Salad, recipe
PT15M
PT1H
5
455 calories
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