On Sunday of Labor Day weekend I smoked a mess of baby back ribs (it takes seven hours to do it up right but it’s well worth it), made some cole slaw, and fixed up some twice-baked potatoes. I always make enough ribs for leftovers and we had leftover ribs last night. With the ribs I served this black-eyed pea salad.
Black-eyed Pea Salad
1 cup fresh or frozen black-eyed peas
1 medium onion, peeled and chopped
1 Bell pepper, washed, seeded, veins removed, and diced
2 stalks celery, washed and diced
1 clove garlic, peeled, mashed, and minced (optional)
½ tsp. celery seed
½ cup vinaigrette or Italian salad dressing (here’s a recipe if you need one)
Salt and pepper to taste
- Put the black-eyed peas in a pot, cover with salted water by about an inch, bring to the boil, reduce the heat, and simmer for about 40 minutes or until the peas are just tender. Add water if necessary.
- Drain the peas, place in a non-reactive mixing bowl, add the onion, Bell pepper, celery, optional garlic, vinaigrette or Italian dressing, celery seed, and salt and pepper to taste.
- Allow the salad to marinate in the refrigerator from 2 hours to overnight depending on how much patience you have. Stir occasionally.
- Serve on a bed of lettuce leaves.
My family always uses celery seed in a recipe like this. Just one of those things.
I’ve added this recipe to my master list of recipes.