Black-Eyed Pea Salad

Recipe courtesy Cheryl Smith, Copyright 2000
TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 10 to 12 servings
LEVEL: --

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:
    • 2 tablespoons garlic, chopped
    • 1 tablespoon sugar
    • Salt and fresh ground pepper, to taste
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    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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