Black-Eyed Pea Salad

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

Paula Deen Black Eyed Pea SaladMakes 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.

nutrition black eyed pea salad

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