Black-Eye Pea Salad
|2 15 oz cans of black-eyed peas, drained and rinsed|
|1 small bunch scallions, chopped, white and green parts|
|2/3 cup red, orange or yellow bell pepper, chopped finely|
|1/4 cup celery, chopped|
|2 cloves garlic, minced|
|1 Serrano pepper, seeds removed and minced|
|1/2 cup parsley, chopped|
|3 tbs capers, left whole|
|3 tbs red wine vinegar|
|1/4 cup extra virgin olive oil|
|kosher salt and fresh cracked black pepper to taste|
This is a southern favorite salad that uses black-eyed peas, crisp vegetables and savory flavors.
- Place all ingredients in a glass or ceramic bowl and mix well.
- Refrigerate for at least 4 hours, stirring occasionally to marry flavors.