Black Eyed Peas Salad

Happy Healthy Camper Recipes

       "Toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and enjoy!"


      Ingredients:

      • 2 (15.5 ounce) cans black-eyed peas,rinsed
      • 1 large tomato, chopped/ just before serving
      • 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


      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.

       

       

      Notes:

      • Easy
      • High Fiber
      • Quick to prepare
      • Good Keeper
      • Great for potluck
      • Holiday fare

      Bonnie McDonald Dixon 

      I have always loved cooking and baking. For almost 14 years  I wrote a recipe column in a local paper in the Mojave Desert. Thinking about creating a meal or trying a new recipe makes me very happy. Often I  read cookbooks like a great novel! 

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