BLACKEYE PEA VEGGIE MACARONI SALAD
with grape tomatoes, roasted peppers, celery, gherkin dill pickle, soy bacon bits, scallion, Italian green beans and sweet peas. Tossed with an extra virgin olive oil and Sherry vinaigrette!
Makes 13 cups
1 lb. box Barilla Veggie Elbow Macaroni – cook in boiling, salted water till tender; drain, rinse under cold water till chilled; set aside in colander
1 c. fresh halved red grape tomatoes
2-3 scallions, thinly sliced (white and green part)
1 stalk celery, thinly sliced
1/4 c. soy bacon bits
1/2 c. chopped dill gherkin pickle
15 oz. can blackeye peas, drained and rinsed to remove all foam
12 oz. jar sweet red roasted peppers, including liquid, diced
1 t. salt
1 t. garlic powder
1 t. onion powder
1 t. dry mustard
2 T. sugar
1 T. ground fennel seed
1/4 t. ground allspice
freshly ground black pepper to taste
2 c. froz. Italian cut green beans (the flat green bean), thawed by soaking in bowl of hot water; drain well
1 c. froz. petite peas, thawed by soaking in bowl of hot water; drain well
In extra-large bowl combine all ingredients, stirring gently after each addition. Adjust for salt.
Cover and refrigerate till ready to serve.
1/3 c.extra virgin olive oil
1/3 c. Sherry vinegar
1 t. salt
Combine oil, vinegar and salt in bowl. Stir well.
When ready to serve salad, add dressing. Toss, and plate up.
Notes: For best results don’t add dressing till just before serving.
Did you remember to add the liquid from the roasted peppers to the salad?