Ingredients
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2 (15.5 oz) cans black-eyed peas, drained and rinsed
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2 stalks celery, finely diced
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1/4 yellow onion, finely diced
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2 Roma tomatoes, diced
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1/4 cup + 2 tbsp olive oil
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3 tbsp red wine vinegar
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1 clove garlic, minced
Steps
1
To a large bowl, add the black-eyed peas, celery, onion, and tomatoes.
2
In a separate bowl, whisk together the oil, vinegar, and garlic. Season with salt and pepper. Pour vinaigrette into black-eyed pea mixture and toss. Serve at room temperature.
Tips
Two (15.5 oz) cans black-eyed peas equal around 3 1/2 cups, if you want to substitute cooked dried black-eyed peas.
