Black-Eyed Pea Salad : Robert Irvine

Name: Black-Eyed Pea Salad : Robert Irvine
Ingredients: 1 tablespoon olive oil, approximately, as needed to brush on peppers; 1 red bell pepper, halved, stemmed and seeds removed; 1 yellow bell pepper, halved, stemmed and seeds removed; 1/3 cup red wine vinegar; 1 large clove garlic, lightly crushed with the side of a knife blade and quartered; 1 cup olive oil, preferably extra-virgin; 2 (16-ounce) cans black eyed peas, drained; 2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions); 2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed

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Total Time: 1 hrYield:4 to 6 servings Ingredients 1 tablespoon olive oil, approximately, as needed to brush on peppers 1 red bell pepper, halved, stemmed and seeds removed 1 yellow bell pepper,...

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Ingredients

1 tablespoon olive oil, approximately, as needed to brush on peppers
1 red bell pepper, halved, stemmed and seeds removed
1 yellow bell pepper, halved, stemmed and seeds removed
1/3 cup red wine vinegar
1 large clove garlic, lightly crushed with the side of a knife blade and quartered
1 cup olive oil, preferably extra-virgin
2 (16-ounce) cans black eyed peas, drained
2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)
2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed