Surprising but essential, this marinated pea salad will be a start on your holiday table.
It may have been a fuss-free potluck, but our cooking skills were over-the-top.
There would be deep-fried turkey,lacy cornbread, and a sideboard full of layer cakes and pies.
Credit:Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Nana has always known a thing or two about how to properly eat a plate of Southern food.
She knows that when the peas are added to the other dishes, the whole meal comes to life.
Ingredients
1cupgranulated sugar
3/4cupapple cider vinegar
1/3cupvegetable oil
1(15-oz.
)can white shoepeg corn, drained and rinsed
1(4-oz.
)jar diced pimientos, undrained
1cupfinely chopped green bell pepper(from 1 small [7 oz.]
pepper)
1cupfinely chopped sweet onion(from 1 small [6 oz.]
onion)
1/3cupfinelychopped celery(from 1 large [3 oz.]
Transfer mixture to a heatproof bowl to cool slightly, about 15 minutes.
Add vinegar mixture, and toss to coat.
Chill, covered, at least 1 hour or up to 3 days before serving.
Serve, without draining marinating liquid, and garnish with fresh dill or parsley.
