Black-Eyed Pea Salad

Recipe Ingredients

4 cups	948ml	Black-eyed peas - cooked, drained
1 cup	62g / 2.2oz	White onion - cut small dice
1 1/2 cups	355ml	Red pepper - cut medium dice
1 cup	146g / 5.1oz	Kalamata olives - pitted, chopped
2 tablespoons	30ml	Chopped picked fresh oregano
1/2 cup	20g / 0.7oz	Chopped picked flat-leaf parsley
		Dressing
1 1/2 cups	355ml	Extra-virgin olive oil
1		Lime - zested
2		Limes - juiced
2 tablespoons	30ml	Chopped garlic
1 tablespoon	15ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the first 6 ingredients in a large bowl.

Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.

Salad is best when made a day ahead.

This recipe yields 10 to 12 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A37) - from the TV FOOD NETWORK

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