This recipe was inspired by the historical Atlanta restaurant Mary Mac's Tea Room. Mary Mac's opened in 1945 and has been serving southern comfort food ever since.
My mother gifted me the Mary Mac's cookbook several years ago and slowly I'm getting around to trying more of the recipes other than the banana pudding. The Black Eyed Pea Salad is one of the healthier recipes so I decided to put my own twist on it by adding some quinoa.
The recipe served a large group and would be a good option for a potluck. As with many salads, it got better with time. You can see by my photo that tortilla chips eventually made an appearance.
Recipe: Blackeyed Pea and Quinoa Salad (adapted from Mary Mac's Tea Room)
2 (15 oz.) cans Black Eyed Peas, drained
3 tbs. chopped fresh basil
2 red bell peppers, seeded and diced
2 green bell pepper, seeded and diced
1 cup quinoa, cooked
1/2 cup diced red onion
1 tsp. pepper
1/2 tsp. salt
For the dressing:
1/2 cup champagne vinegar
1/2 cup rice wine vinegar
1/3 cup vegetable oil
1. Combine vinegars and oil for the dressing and set aside.
2. In a separate large bowl, combine all the salad ingredients and toss.
3. Pour dressing over salad and stir. Chill for a minimum of 4 hours. Serve and enjoy.