Black-Eyed Pea Salad
INGREDIENTS | Serves 8
(Always use organic ingredients when available.)
2 cans organic black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 Tbsp. canola oil (suggest olive oil, macadamia nut oil, etc.)
1/2 tsp. organic cane sugar (suggest raw honey or other healthy sweetener)
Himalayan salt and freshly ground black pepper, to taste
1. Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl.
2. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper.
3. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).
(Adapted from Food Network)
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