Black-Eyed Pea Salad

By Rachel Cooks

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Ingredients

¼ cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey ((agave or sugar can be substituted))
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 cans (15.5 ounces each) black-eyed peas, rinsed and drained
1 red bell pepper, diced ((1 cup))
½ cup diced red onion ((about ¼ of a large onion))
½ cup diced celery ((about 1 stalk))
1 cup diced tomato, seeds removed ((1 large or 2 medium tomatoes))
¼ cup minced fresh parsley

Prep Time20mins
Servings6

Instructions

In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, garlic powder, oregano, thyme, salt, and pepper until well combined.

Add the drained and rinsed black-eyed peas, red bell pepper, red onion, celery, tomato, and parsley.

Gently toss everything together until all the ingredients are evenly coated with the dressing.

Cover the salad and refrigerate for at least 30 minutes to marinate. This step is optional but highly recommended for the best flavor.

Serve chilled or at room temperature.

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