Black-Eyed Pea Salad

[Guest guest]

I made this today for dinner tonight, but I couldn't help sampling it.

It's a keeper!

 

Black-Eyed Pea Salad

 

2 (15.5 ounce) cans black-eyed peas*

1 large tomato, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1/2 red onion, diced

1 stalk celery, chopped

1 tablespoon chopped fresh parsley

3 tablespoons balsamic vinegar

2 tablespoons olive oil

salt and pepper to taste

 

1.In a medium bowl, toss together black-eyed peas, tomato, red bell

pepper, green bell pepper, red onion, celery, and parsley.

2.In a small bowl, mix balsamic vinegar and olive oil. Season with salt

and pepper. Toss into the vegetables. Cover, and chill in the

refrigerator 8 hours, or overnight.

 

*I used dry blackeyed peas I cooked yesterday.