Black Eyed Pea Salad

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Black Eyed Pea Salad

Servings: 8

 

INGREDIENTS:

2 (15 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

DIRECTIONS:

 

In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green

bell pepper, red onion, celery, and parsley.

 

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.