Black-Eyed Pea Salad is chock full of fresh, bold, healthy ingredients you can enjoy it any time of the year, not just New Years Eve.
Author: Tempting Thyme
Serves: 4-6
Ingredients:
2 (15 oz) cans black-eyed peas, drained and rinsed
1 large tomato, diced
½ medium purple onion, chopped
1 red bell pepper, chopped
1 jalapeno, seeded & minced (you can also use a 4 oz can of diced jalapeno's)
3 green onions, chopped
1 Tbsp dried parsley
¼ cup rice wine vinegar
¼ cup canola oil
½ tsp sugar (I like to use 2 packets Stevia if I have it on hand)
Sea Salt and Pepper to taste
Directions:
Combine first seven ingredients together in medium bowl.
In a separate bowl, whisk together the vinegar, oil, sugar and a dash of sea salt and pepper.
Pour dressing over the vegetables and toss to coat. Refrigerate for at least 6 hours before serving. This will allow all of the flavors to marinate and blend together.
Refrigerate leftovers.
Recipe by tempting thyme at https://temptingthyme.com/2014/01/07/black-eyed-pea-salad/