Black-Eyed Pea Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Black-eyed peas*
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Red wine vinegar
1/2 cup	31g / 1.1oz	Onion - finely chopped
1/2 cup	46g / 1.6oz	Fresh parsley - minced
1 cup	146g / 5.1oz	Garlic clove - crushed (large)
1 teaspoon	5ml	Basil
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Dry mustard
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Hot red pepper flakes

Recipe Instructions

* cleaned, rinsed, and cooked until tender

Combine all ingredients

Refrigerate for at least 8 hours.

Source:
Cooking Light, Sept 1994, page 134

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