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