Friday, January 31, 2014

Black Eyed Pea Salad


2 (15.5 ounce) cans black-eyed peas
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 cup frozen corn


  1. In a medium bowl, toss together black-eyed peas, red bell pepper, green bell pepper, red onion, celery, and parsley.
  2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.