Black Eyed Pea Pineapple Salad


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Updated: 12/26/2012 12:05 pm Published: 12/26/2012 12:01 pm


Black Eyed Pea Pineapple Salad Recipe:

Serves 8

1 can black eyed peas, drained and rinsed well
1 can whole kernel corn
½ whole fresh pineapple, medium dice
¼ cup cilantro, finely chopped
1 small red onion, small dice
½ red bell pepper, small dice
1 small serrano pepper, seeded, deveined and minced
½ jalapeno pepper, seeded deveined and minced
2 tbsp brown sugar
¼ cup sherry wine vinegar
3 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Mix first 8 ingredients together in a large bowl. Set aside. In a jar with a tight-fitting lid, combine honey, vinegar and oil; replace lid and shake vigorously until an emulsion is created. Pour over salad ingredients and toss. Do not over-mix. Refrigerate and allow flavors to meld for at least an hour. Serve cool but not ice cold.

 


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