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Black Eyed Peas Salad
Black Eyed Peas Salad

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Serves: 4
2 cans (440Gr) Black Eyed Peas
Spring Onion
1 Chorizo
1 Medium Onion
1 Large Free Range egg
Olive oil, Salt and Ground Pepper (to taste)

Chop the onion, parsley and spring onions an reserve. In a sauce pan with boiling water boil an egg for 12 minutes, unpeel, cut into 4 halves and reserve.

In a hot fry pan, fry the chorizo with a little bit of olive oil for about 4/5 minutes, add the black eyed peas and mix all together.

In a big serving bowl, add the beans and chorizo, chopped onions, spring onions, parsley and the hard egg halves, add salt and pepper to taste and toss well.

Serve immediatly with a few leaves of parsley on top.

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