Black Eyed Pea Salad
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- 1 large tomato, diced
- 1/2 medium red onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1 jalapeno, finely chopped
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup unseasoned rice wine vinegar
- 1/4 cup canola oil
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
- 2 (15-ounce) cans black-eyed peas, drained
- Combine the first 6 ingredients in a bowl.
- In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
- Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
- Read more at: http://www.foodnetwork.com/recipes/neelys/black-eyed-pea-salad-recipe/index.html?oc=linkback
This recipe is a personal recipe added by Melissa123 and has not been tested or endorsed by MyRecipes.
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Black Eyed Pea Salad Recipe at a Glance
- COURSE: Salads