Tuesday, June 11, 2013

Black-Eyed Pea Salad

Black-Eyed Pea Salad
This is a perennial favorite at our house. Light, refreshing, yet subtantial enough to make a summer entree - or a side dish with any number of meals. It's great for the lunchbox or taking to a summer picnic or covered-dish diner. It has a comforting combination of flavours that can be enjoyed over and over without getting tiresome.

It's ultra-simple to make, taking only a matter of minutes.

Black-eyed Pea Salad
2 cans Black-eyed Peas, Rinsed & Drained (Or 3 cups home prepared)
2 Fresh Tomatoes, chopped
3 Ribs Celery, Sliced
2 or 3 Scallions (Green Onions), Minced

1/4 cup Simply Greek Dressing (Regular or Oil Free)
OR
Add


1/4 cup Lemon Juice
2 teaspoons Olive Oil
1/4 teaspoon salt (or more to taste)
1 - 2 garlic cloves, crushed (or simply add Garlic Salt to taste in place of Salt & Crushed Garlic)
 

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