Black Eyed Pea Salad

[Guest guest]

Black Eyed Pea Salad

 

1 pound dried black-eyed peas, sorted and rinsed

3 quarts water

1 small red onion, finely chopped

1/4 cup, plus 2 tablespoons extra-virgin olive oil

1/4 cup red wine vinegar

1/4 cup finely chopped fresh parsley

salt and freshly ground white pepper

1/2 teaspoon red pepper flakes, optional

 

In a large bowl, cover the peas with water and soak overnight. (I added about

1/2 teaspoon red pepper flakes) Drain and rinse the peas and transfer them to a

large saucepan. Add 3 quarts of water and bring to a boil over high heat. Lower

the heat to medium and cook until tender, 30 to 35 minutes. Drain peas and rinse

with cold water; drain thoroughly. Transfer peas to a large bowl and add onion,

oil and vinegar. Toss in parsley, salt and pepper, and serve.