Black-Eyed Pea Salad

Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

  1. Combine first 5 ingredients in a small bowl; mix well.
  2. 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.
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