Black-Eyed Pea Salad

This salad goes great with barbeque and, of course, New Year’s Day.

Original recipe makes 8 serving

Ingredients

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

  • PREP

    30 mins

  • READY IN

    8 hrs 30 mins

Directions

  1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
  2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutrition

Calories: 132 kcal
Carbohydrates: 19 g
Cholesterol: 0 mg
Fat: 4.1 g
Fiber: 4.6 g
Protein: 5.8 g
Sodium: 478 mg