This makes a great lunch dish and is terrific for picnics or potlucks–just multiply the ingredients! The vinaigrette is delicious over a green salad as well, and it was really easy to make.
BLACK-EYED PEA SALAD WITH TOMATOES AND PEPPERS
Makes 3 main-dish servings; serves 6 as a side
Vinaigrette:
3 TBL olive oil
2 TBL balsamic vinegar
1 clove garlic, finely chopped
1 tsp sugar
1/4 tsp each salt and pepper
Use a whisk or immersion blender to mix the vinaigrette. Use half for this recipe and the other half for an individual green salad.
Salad:
1 can black-eyed peas, drained and rinsed
1 handful grape tomatoes, cut in quarters
1/2 small red bell pepper, diced
1/2 serrano pepper, seeds removed, chopped finely
1/4 cup red onion, chopped finely
1/4 cup fresh flat-leaf parsley, chopped
Mix all salad ingredients except parsley in a large bowl. Toss with vinaigrette and top with fresh parsley. Serve chilled or at room temperature.
Nutrition facts are based on 3 servings.
Cook and Count 
I think I could tolerate this by switching out the black eyed peas for plain old black peas. Looks yummy–and promising!
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