Gina Neely's Black Eyed Pea Salad

By Bettybug

Ingredients

• For the Salad:
• 2 15-ounce can black-eyed peas (drained and rinsed)
• 1/4 red onion (finely chopped)
• 1/4 cup roughly chopped fresh parsley
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic (minced)
• 2 plum tomatoes (seeded and chopped)
• 1 small red bell pepper (seeded and finely chopped)
• 1 jalapeno (seeded and finely chopped)
• Dash hot sauce (such as Tabasco)
• Kosher salt and freshly ground black pepper
• For the Pita Chips:
• 3 Pitas (cut into 8 wedges)
• 4 tablespoons Olive Oil
• 1 Clove Garlic (smashed)
• Salt and Freshly Ground Black
• Pepper to taste

Preparation

Step 1

1-For the Salad: Combine ingredients in a bowl.

2-In a separate small bowl, whisk together red wine vinegar and olive oil and a dash of hot sauce, season with salt and pepper. Toss the salad with the dressing. Cover with plastic wrap and refrigerate for at least 3 hours and up to 24 hours.

3-For the Pita Chips: Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes at 350º.