Recipe courtesy of Cheryl Smith
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Black-Eyed Pea Salad
Total:
15 min
Prep:
15 min
Yield:
10 to 12 servings
Total:
15 min
Prep:
15 min
Yield:
10 to 12 servings

Ingredients

  • 4 cups black-eyed peas, cooked and drained
  • 1 cup white onion, small dice
  • 1 1/2 cups red pepper, medium dice
  • 1 cup Kalamata olives, pitted and chopped
  • 2 tablespoons fresh oregano, picked and chopped
  • 1/2 cup flat leaf parsley, picked and chopped
Dressing:
  • 1 1/2 cups extra virgin olive oil
  • 1 lime, zested
  • 2 limes, juiced
  • 2 tablespoons garlic, chopped
  • 1 tablespoon sugar
  • Salt and fresh ground pepper, to taste

Directions

Combine the first 6 ingredients in a large bowl.

Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.

Salad is best when made a day ahead.

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