This is a print preview of "Black eyed pea salad" recipe.

Black eyed pea salad Recipe
by Carol E. Smith

Black eyed pea salad
Rating: 4.1/5
Avg. 4.1/5 4 votes
Prep time: African
  Servings: 8

Ingredients

  • 1 15.5 ounce can of black-eyed peas, rinsed and drained **
  • 1 large tomato, chopped
  • 1 medium red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/2 red onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon chopped parsley
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • ** I think the canned variety are too mushy and salty. Instead, I buy black-eyed peas in the produce section of my grocery store. They're partially cooked and I cook them as directed on the package. I use about two cups of the peas in the recipe. I may add a little more vinegar and olive oil, depending on the amount of peas used.

Directions

  1. In medium bowl, toss together the peas, tomatos, peppers, onions, celery, and parsley.
  2. In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
  3. Toss dressing into the vegetables and place in a storage container.
  4. Refrigerate for a minimum of eight hours.