Black-Eyed Pea Salad

By á-170456

Ingredients

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

Details

Servings 10

Preparation

Step 1

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.

This recipe yields 10 to 12 servings.