I found this recipe on Pinterest. It is delicious! Great for potlucks, picnics and a healthy lunch or dinner meal with a piece of fish or chicken. It will be a staple around here now! I thought the leftovers would make good lunch food but there wasn’t much left over!
Black Eyed Pea Salad
15 oz canned black eye peas
2 cloves garlic, minced
3 tbsp fresh lemon juice (or lime!)
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp salt
1 cup cooked corn
1 cup cherry or grape tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup parsley, chopped
1 jalapeño, seeded and diced
1 medium avocado, diced
Rinse and drain the black eyed peas in a colander.
Add the black-eyed peas, corn, tomato, red onion, jalapeno and parsley; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.