Black Eyed Pea Salad
|Black eyed peas||1⁄2 Pound, soaked overnight, drained|
|Green onions||4 Small, chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄8 Cup (2 tbs)|
|Lemon juice||2 Tablespoon|
Cook the black-eyed peas in fresh water until tender but firm, about 45 minutes.
Combine all ingredients, chill, and marinate in the refrigerator for several hours before serving.