Black-Eyed Pea Salad

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Black-Eyed Pea Salad

Recipe courtesy Cheryl Smith, Copyright 2000

 

4 cups black-eyed peas, cooked and drained

1 cup white onion, small dice

1 1/2 cups red pepper, medium dice

1 cup Kalamata olives, pitted and chopped

2 tablespoons fresh oregano, picked and chopped

1/2 cup flat leaf parsley, picked and chopped

 

Dressing:

1 1/2 cups extra virgin olive oil

1 lime, zested

2 limes, juiced

2 tablespoons garlic, chopped

1 tablespoon sugar

Salt and fresh ground pepper, to taste

Combine the first 6 ingredients in a large bowl.

 

Mix dressing in a separate bowl and pour over salad. Adjust with salt and

pepper, to taste.

 

Salad is best when made a day ahead.

 

Yield: 10 to 12 servings

Prep Time: 15 minutes

Cook Time:

 

 

 

 

 

 

 

 

 

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