• The Chronicle News

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

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  • 1 tablespoon chopped fresh parsley

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • salt and pepper to taste

  • Add all ingredients to list

Directions

  • Prep

30 m

  • Ready In

8 h 30 m

  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.


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