Black-Eyed Pea Salad



10 servings

Recipe from

Oxmoor House


1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon ground oregano
1/4 teaspoon garlic salt
1/8 teaspoon pepper
3 cups cooked black-eyed peas
1 small onion, chopped
1/2 cup chopped celery
Lettuce leaves


Combine first 5 ingredients in a small bowl; mix well.

Combine peas, onion, and celery in a large mixing bowl. Pour oil mixture over pea mixture, and toss well. Cover and refrigerate at least 3 hours. Spoon into a lettuce-lined bowl to serve.