Black-Eyed Pea Salad

This is a great summer salad. Serve cold, and make sure to let it marinate in the fridge for at least 8 hours before serving.



Printable Recipe

Ingredients:

• 1 large tomato, diced
• 1/2 medium red onion, finely chopped
• 1 small red bell pepper, finely chopped
• 1 jalapeño, finely chopped
• 2 T chopped green onions
• 2 T chopped fresh parsley leaves
• 1/4 cup unseasoned rice wine vinegar
• 1/4 cup canola oil
• 1/2 t sugar (or Splenda)
• S & P
• 2 (15-ounce) cans black-eyed peas, drained

1. Combine the first 6 ingredients and peas in a bowl.

2. In a separate bowl, whisk together the rice wine vinegar, oil, sugar, and salt and pepper.

3. Pour liquid mixture over peas and stir.

4. Marinate in refrigerator for at least 8 hours before serving.