Black-Eyed Pea Salad - vegetarian recipes

Black-Eyed Pea Salad

June 15 2015 Meatless Monday 

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Makes 8 servings Here’s a great recipe we discovered on Just toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and let flavors develop overnight. Easy to make and always a real hit. - 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 In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Pour over vegetables and toss. Cover and chill in the refrigerator at least 8 hours (or overnight). The post Black-Eyed Pea Salad appeared first on Meatless Monday.

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