Marinated Blackeye Peas Food

ATHEN'S MARINATED BLACK-EYED PEAS

Steps:

• Drain the peas and rinse.
• Combine onion, bell pepper and peas.
• Mix remaining ingredients together and pour over pea mixture.
• Cover and refrigerate for a time to blend.
• I have never timed how long it takes, so I'm guessing on the time.
• Note: I did not use the clove; I used 1 teaspoon from a jar of minced cloves.
• I also have added 1/4 cup sliced black olives.

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

MARINATED BLACKEYE PEAS

Steps:

• 1. Drain blackeyed peas and rinse with cold water and drain well.
• 2. Add chopped celery and onion.
• 3. Combine oil, vinegar, mayonnaise, salt and cayenne. Add chopped tomato. Mix well. Pour over peas, stir gently and refrigerate for several hours or overnight.

MARINATED BLACK EYED PEA SALAD, AKA TEXAS CAVIAR

Steps:

• In large glass bowl, combine all ingredients except garnish, stirring to mix well.
• If liquid does not cover peas in bowl, add a little more dressing.
• Marinate, covered, in refrigerator for 24 hours.
• Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
• Garnish with green onion tops.