Want a simple black-eyed pea salad recipe for Rosh Hashana?
Honey-Lime Black-Eyed Pea Salad
Evolved from a recipe from Sylvia’s Family Soul Food Cookbook (the original had neither honey nor lime). Here is a link to a version of Sylvia’s original recipe, adapted to be sweetened with Splenda.
1 can (14.5 ounces) black-eyed peas, rinsed and drained
2 stalks celery, chopped (add some chopped celery leaves)
1 red bell pepper, chopped
1/4 red onion, chopped
dressing of your choice, including the following option:
Honey Lime Dressing for Black-Eyed Pea Salad
1 garlic clove, minced
2 Tbl. olive oil
juice half lime or 1 Tbl. some kind of vinegar, such as cider vinegar
2 Tbl. honey
salt, pepper, to taste (about 1/4-1/2 tsp. of each)
1/2 tsp. hot sauce, or to taste
Combine all ingredients and let marinate overnight to fully develop flavors.