Please reload

Recent Posts

Cedar Springs Brewing Company announces return of CSBrew Farmers Market

May 15, 2018

1/10
Please reload

Featured Posts

Black-Eyed Pea Salad

December 31, 2016

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Celery Organic Bunch
1 lb For $1.29 - expires in 10 days

  • 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.

     

Share on Facebook
Share on Twitter
Please reload

Follow Us