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Black eyed peas are tasty, a great source of protein, and cheap. I love them just about any way they are fixed. This salad is similar to Texas caviar but different. I think it is a new favorite. Be sure you try it!

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Black-Eyed Pea Salad (a variation of a recipe by OKRA)

  • 1/2 Vidalia onion, thinly sliced
  • 1 celery stalk, diced
  • 1/2 red bell pepper, diced
  • 2 cans (15 oz. each) of black-eyed peas, thoroughly rinsed (I love Gloryland brand)
  • 3 tbsp apple-cider vinegar
  • 2 tbsp extra-virgin olive oil
  • juice from 1/2 lemon
  • 1/2 cup parsley, chopped
  • Salt and pepper to taste

Rinse the black-eyed peas. Dice the celery, onion, and bell pepper into small cubes. Put the onion, celery, bell pepper, and black-eyed peas into the mixing bowl. Dress the salad with the vinegar, olive oil, lemon juice, fresh herbs, and salt and pepper to taste.

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