Black Eyed Pea Salad With Summer Savory
|Cooked black eyed peas||1 Pound, cooked according to the package instructions (6 Cups)|
|Red onion||1 , minced|
|Red bell pepper||1 , finely chopped|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Minced fresh savory/1 teaspoon dried savory, crumbled||1 Tablespoon|
|Shallot flavored vinegar||1⁄3 Cup (5.33 tbs)|
|Sugar||3 Tablespoon (Or To Taste)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
In a large bowl combine the black-eyed peas, the onion, the pepper, the celery, and the savory.
In a small bowl whisk together the vinegar and the sugar until the sugar is dissolved, add the oil in a stream, and season the dressing with salt and pepper.
Pour the dressing over the salad and toss gently to combine.
Chill the salad, covered, for 2 hours or overnight.
Bring the salad to room temperature before serving.