Black eyed pea salad Recipe

• 1 15.5 ounce can of black-eyed peas, rinsed and drained **
• 1 large tomato, chopped
• 1 medium red pepper, chopped
• 1 medium green pepper, chopped
• 1/2 red onion, chopped
• 1 stalk celery, chopped
• 1 tablespoon chopped parsley
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste
• * I think the canned variety are too mushy and salty. Instead, I buy black-eyed peas in the produce section of my grocery store. They're partially cooked and I cook them as directed on the package. I use about two cups of the peas in the recipe. I may add a little more vinegar and olive oil, depending on the amount of peas used.

1. In medium bowl, toss together the peas, tomatos, peppers, onions, celery, and parsley.
2. In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
3. Toss dressing into the vegetables and place in a storage container.
4. Refrigerate for a minimum of eight hours.

blackeyed peas, tomato, red pepper, green pepper, red onion, celery, parsley, balsamic vinegar, olive oil, salt, instead

Taken from cookeatshare.com/recipes/black-eyed-pea-salad-153 (may not work)