Enjoy today’s recipe! – Black-Eyed Pea Salad
2 can black-eyed peas, drained
1 fresh jalapeno pepper, seeded and finely minced
1 garlic clove, minced
¼ cup onion, finely chopped
¼ cup yellow bell pepper, chopped
¼ cup celery, chopped
1 ripe tomato, chopped
1 teaspoon fresh parsley, minced
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup fresh lemon juice
Salt and freshly ground pepper to taste
Combine peas, jalapeno, garlic, onion, bell pepper, celery and tomatoes, and mix well to blend. Next, make dressing by combining remaining ingredients in a screw-top jar. Cover and shake well to mix. Pour over salad and refrigerate 2 hours before serving.
Serves 6
2 can black-eyed peas, drained
1 fresh jalapeno pepper, seeded and finely minced
1 garlic clove, minced
¼ cup onion, finely chopped
¼ cup yellow bell pepper, chopped
¼ cup celery, chopped
1 ripe tomato, chopped
1 teaspoon fresh parsley, minced
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup fresh lemon juice
Salt and freshly ground pepper to taste
Combine peas, jalapeno, garlic, onion, bell pepper, celery and tomatoes, and mix well to blend. Next, make dressing by combining remaining ingredients in a screw-top jar. Cover and shake well to mix. Pour over salad and refrigerate 2 hours before serving.
Serves 6
“Wishing you health and happiness!”
Zoe K. D. Lee
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