ETHNIC DAY -- American - Texas Caviar

[Guest guest]

* Exported from MasterCook *

 

Texas Caviar

 

Recipe By : Nava Atlas's American Harvest, 71

Serving Size : 6 Preparation Time :0:00

Categories : American Beans

Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked black-eyed peas

1 large green bell pepper, cut into 1-inch-thin -- julienne

strips

3 bunches scallions -- chopped

1/3 cup fresh parsley -- chopped

1/4 cup cider vinegar

1/4 cup equal parts olive and safflower oil

1/4 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and freshly ground black pepper

Dark-green lettuce leaves

2 hard-boiled eggs (optional) -- chopped

 

In a serving bowl, combine all the ingredients except the lettuce leaves and

chopped eggs and toss well. Allow the salad to marinate, refrigerated, for

several hours.

 

Arrange each serving atop a bed of lettuce leaves, garnished with a bit of the

optional chopped egg.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : The black-eyed peas has been one of the most important staples of

Southern cookery since it was brought to the South from Africa as part of the

slave trade. This appetizing salad is known from traditional Texas home cooking,

and its name certainly implies the high esteem in which black-eyed peas are

held.