Black Eyed Pea Salad


  • 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




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