1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup apple cider vinegar
1/4 cup light molasses
1/4 cup olive oil
2 garlic cloves, grated
2 bags (10 oz ea) frozen black eyed peas, thawed and drained well
3 stalks celery, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small sweet red onion, diced
1/4 cup finely chopped flat leaf parsley
4 slices bacon, diced and fried crispy
In a large serving bowl, whisk together the first 7 ingredients.
Add the remaining ingredients (EXCEPT bacon) to the bowl and toss gently to combine.
Cover bowl and refrigerate for 1 hour; stir several times during hour.
When ready to serve, remove from refrigerator and toss gently again.
Serve with bacon crumbles on top. May be served cold or room temperature.
Will make 10 to 12 servings for a potluck.
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