BLACK- EYED PEA SALAD
Simple and satisfying, this black-eyed pea salad dressed with Olea Blue, Extra Virgin Olive Oil is a great side dish for grilled steak and chicken.
The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
*2 1/2 cups cooked black-eyed peas
*1 cup cooked peas
*1 cup cooked carrots
*1 large tomato, diced
*1 /2 onion, diced
*2 green onions, sliced
*1/3 cup parsley, chopped
*1/4 cup Extra Virgin Olive Oil
*2 tbsp Apple cider vinegar
*salt and freshly ground black pepper, to taste
Wash and peel carrots.
Slice them and boil them in salted water until tender. Do not overcook.
Toss to combine black-eyed peas, peas, carrots, tomato, onion, and green onion in a large bowl.
In a small bowl mix Olive Oil and vinegar. Season with salt and pepper.
Pour dressing over bean mixture. Toss to coat. Stir in parsley and season to taste with salt and pepper.
Refrigerate until ready to serve (the longer it sits the better the flavor will be).
Learn more about Olea Blue Olive Oil