Black Eyed Pea Salad
|Cooked black eyed peas/One 15-ounce can black-eyed peas, rinsed and drained||2 Cup (32 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Jalapeno pepper||1 Medium, seeded and finely chopped to make about 2 tablespoons|
|Salad oil||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Snipped basil/1/2 teaspoon dried basil||1 Tablespoon, crushed|
|Lemon juice||1 Tablespoon|
|Chopped tomatoes||2 Cup (32 tbs) (About 2 Large)|
In a large salad bowl stir together the black-eyed peas, green onions and jalapeno pepper.
For the dressing, in a screw-top jar combine the salad oil, red wine vinegar, water, basil, lemon juice and pepper.
Cover and shake well.
Pour over black-eyed pea mixture; toss to coat.
Cover and chill the salad in the refrigerator for 2 to 24 hours.
Just before serving, gently stir in the tomatoes.