Description
This salad goes great with barbeque and, of course, New Year’s Day.
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
- ½ 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
Instructions
- 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. Toss into the vegetables. Cover
- and chill in the refrigerator 8 hours
- or overnight.
Prep Time: 30 mins
Total Time: 8 hrs 30 mins
Servings: 8