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Black-Eyed Pea Salad

Yield 6 servings


  • 4 celery stalks
  • 1 small green or red bell pepper
  • 4 green onions
  • 2 (15.5-ounce) cans black-eyed peas, drained and rinsed
  • 1/3 cup minced fresh cilantro or parsley
  • 1/3 cup Italian dressing
  • 2 tablespoons country-style Dijon mustard
  • Leaf lettuce (optional)

How to Make It

  1. Chop first 3 ingredients. Combine chopped vegetables, peas, and next 3 ingredients in a large bowl. Cover and chill at least 4 hours. Serve on a bed of lettuce, if desired.

  2. For Chicken-and-Black-eyed Pea Salad: Stir in 2 cups coarsely chopped cooked chicken.