Black-eyed Pea Salad

By á-5018

Ingredients

• 3 tbls EVOO
• 2 tbls orange juice
• 1/4 cup rice wine vinegar
• 1/4 tsp Dijon-style mustard
• 1 clove garlic, minced
• 1/2 tsp salt
• Freshly ground pepper
• 2 (15-oz) cans black-eyed pease, drained and rinsed
• 2 green onions, sliced
• 1 red bell pepper, diced
• 1 celery rib, diced
• 1 jicama, peeled and diced
• 1 carrot, peeled and diced
• 1/2 bunch fresh cilantro, finely chopped

Preparation

Step 1

Whisk together the olive oil, orange juice, vinegar, mustard and garlic in a medium bowl. Add salt and pepper to taste. Stir in peas, green onion, bell pepper, celery, jicama, carrot and cilantro; mix well. Refrigerate, tightly covered, at least 3 hours.