We’ve discovered this is a pretty popular dish here in the longhorn state. Everyone has their favorite version, and there are plenty.
It makes a great side dish on its own or served as a dip with chips. We’ve enjoyed versions that included fresh corn or even mangoes, so feel free to experiment with your own additions.
- 2 Cups dried black-eyed peas
- 3 Tbs apple cider vinegar
- 2 Cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp oregano
- 2 Celery stalks, chopped to bite size pieces
- 1 Red bell pepper, chopped
- 1 Cup green onions, chopped
- ½ Cup red onion, chopped
- Put peas in a large bowl and cover with several inches of water. Soak overnight. Drain and rinse well.
- Transfer peas to a large pot and add 6 cups water. Bring to a boil.
- Reduce heat, cover, and simmer until tender, about 45 minutes. Drain well.
- In a large bowl, combine vinegar, garlic, mustard, and oregano and whisk together.
- Add the peas and remaining ingredients and toss to coat well.
- Cover and chill for 2-3 hours in the fridge to allow the flavors to blend.