Black Eyed Pea Salad
24 May 2010
|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.
Black Eyed Pea Salad Recipe