Black-Eyed Pea Salad (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 large tomato, diced |
1/2 medium red onion, finely chopped |
1 small red bell pepper, finely chopped |
1 jalapeno, finely chopped |
2 tablespoons chopped green onions |
2 tablespoons chopped fresh parsley leaves |
1/4 cup unseasoned rice wine vinegar |
1/4 cup canola oil |
1/2 teaspoon sugar |
salt and freshly ground black pepper |
2 (15-ounce) cans black-eyed peas, drained |
Directions:
1. Combine the first 6 ingredients in a bowl.
2. In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
3. Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
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