Mexican Black Eyed Peas Salad

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A healthy and delicious salad that is great as part of a Mexican inspired dinner. This salad is also a complete meal on its own. Black-eyed peas have long been symbolic in African - American culture and cuisine.

Ingredients

  • 2 cans black-eyed peas, rinsed and drained
  • 2 cups grape tomatoes, halved
  • 1 each small green, yellow and red peppers, finely chopped
  • 1 small red onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons minced fresh basil

Dressing

  • 1/4 cup red wine vinegar or balsamic vinegar
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup olive oil

In a large bowl, combine peas (if you don’t have cooked peas you have to cook it in water for 45 minutes or use presser cooker to cook it, usually, canned peas are cooked one), tomatoes, peppers, onion, celery and basil.

For the dressing, in a small bowl, mix vinegar, mustard, oregano, salt, and pepper. Gradually mix in olive oil until blended. Drizzle over salad. 

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