Earlest’s Black-eyed Peas Salad
 On Toasted Garlic Bread

What do you think of, when you think of Central Florida?  If you asked any of us at Glory Foods, we'd tell you:  Disney, Sea World, Lake Okeechobee, and Chef Earlest Bell. Yes, we think he's that cool. Chef Bell represented our traveling Southern Women's Show in Orlando, and it was a great honor to see him in action. As Executive Chef at the Gaylord Palms Resort in Kissimmee, FL, he oversees the preparation of more than 1.8 million meals a year in one of the country’s most celebrated and complex convention centers. Chef Bell was classically trained at Harold Washington College, Washburn Trade School, and at the Culinary Institute of America. He has held management positions with hospitality heavyweights like Disney and Marriott where he won numerous awards, traveled extensively around the world, and received national recognition for his work. To learn more about Chef Bell, check out fantastic profile of him from earlier this year. We hope you'll enjoy Earlest’s Black-eyed Peas Salad On Toasted Garlic Bread, a recipe he created especially for the Orlando community.

Earlest’s Black-eyed Peas Salad On Toasted Garlic Bread

Glory Foods Southern Style Blackeye Peas
 2 oz. green pepper, diced
 2 oz. celery, diced
 1 oz. green onion, chopped
 2 oz. cucumbers, diced
 4 oz. vine-ripe tomatoes, diced
 1 teaspoon cilantro, chopped
 ½ tablespoons of apple cider vinegar
 1.5 tablespoons olive oil
 Juice from ½ of a fresh lemon
 ¼ teaspoon Louisiana Creole seasoning
 Salt and pepper to taste
 10 slices of toasted garlic bread
 


Directions

1. Drain and lightly rinse the black-eyed peas

2. Combine all the ingredients (except the toasted garlic bread) in a bowl, and mix well

3. Place two teaspoons of salad on the toasted garlic bread, and garnish with cilantro


Enjoy!
 
 Note:  Salad can be topped with shrimp, crawfish, lobster, or roasted chicken.