Name: Black Eyed Pea Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained -; 2 cups grape tomatoes, halved -; 1 each small green, yellow and red peppers, finely chopped -; 1 small red onion, chopped -; 1 celery rib, chopped -; 2 tablespoons minced fresh basil -; Dressing: -; 1/4 cup red wine vinegar or balsamic vinegar -; 1 tablespoon stone-ground mustard -; 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano -; 3/4 teaspoon salt -; 1/2 teaspoon freshly ground pepper -; 1/4 cup olive oil -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Black Eyed Pea Salad

1. 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained -

2. 2 cups grape tomatoes, halved -

3. 1 each small green, yellow and red peppers, finely chopped -

4. 1 small red onion, chopped -

5. 1 celery rib, chopped -

6. 2 tablespoons minced fresh basil -

7. Dressing: -

8. 1/4 cup red wine vinegar or balsamic vinegar -

9. 1 tablespoon stone-ground mustard -

10. 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano -

11. 3/4 teaspoon salt -

12. 1/2 teaspoon freshly ground pepper -

13. 1/4 cup olive oil -

How to cook deliciously - Black Eyed Pea Salad

1. Stage

In a large bowl, combine the black eyed peas, tomatoes, peppers, onion, celery and basil. Editor's tip: If you're using dried black eyed peas make sure to cook them beforehand.

2. Stage

Whisk the vinegar, mustard, oregano, salt and pepper together in a small bowl. Gradually whisk in the oil until it's blended. Drizzle the dressing over the salad and toss to coat. Cover and refrigerate the salad for at least three hours before serving.