Make-Ahead Black-Eyed Pea Salad
This is a great summer black-eyed pea salad recipe, given to me by a friend. Nourishing and colorful, it's sure to be a hit!
dry black-eyed peas
1
(16 ounce) package
green bell pepper, diced
½
red bell pepper, diced
½
yellow bell pepper, diced
½
red onion, diced
½
small
celery, diced
1
stalk
scallions, chopped
2
stalks
vegetable oil
⅛
cup
white vinegar
⅛
cup
white sugar
⅛
cup
garlic, minced
1
clove
hot pepper sauce (such as Tabasco), or to taste
1
drop
salt and ground black pepper to taste
chopped fresh parsley
¼
cup
chopped fresh basil
¼
cup
 Place dried peas into a large container and cover with several inches of cool water. Let soak, 8 hours to overnight; drain and rinse.
  Place peas in a large stockpot and cover with at least 2 inches of water; bring to a boil. Reduce heat and simmer until peas are tender, about 1 to 1½ hours; drain and rinse well with cold water.
  Place peas in a large bowl; mix in bell peppers, onion, celery, and scallions.
  Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
  Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.
