Ingredients
- 2 cans Black-eyed peas, rinsed and drained
- 2C Grape tomatoes, halved
- 3 Bell peppers, finely chopped (I like doing 3 different colors)
- 1 small Red onion, chopped
- 1/3C Celery, chopped
Dressing
- 1/4C The Olive Grove’s Sicilian Lemon Balsamic Vinegar
- 1/4C The Olive Grove’s Garlic Olive Oil
- 1T Dijon mustard
- 1/4t Dried oregano
- 3/4t Sea Salt
- 1/2t Black pepper
Directions
In a large bowl, combine peas, tomatoes, peppers, onion and celery. For the dressing, in a small bowl whisk together all ingredients until blended. Pour over salad and toss to coat. Refrigerate, covered, several hours before serving. This will allow the flavors to blend really well (you don’t want to skip this step).
Serves 10-12