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)

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)

No comments:

Post a Comment

Please, DO chime in! : )

If you want to share a link to a pertinent and supportive post of your own that directly relates to my post (if, for instance, you also have a great vegan pancake recipe, or a post about Christmas) I don't mind a bit!

I encourage any questions about methods, measurements, or cooking times, and comments about typos, broken links, mistakes, omissions, etc. I also welcome thoughtful questions - even if you disagree with me.

I often take a few days to post your comment, and a few after that to reply. Please don't think I'm ignoring you if my response is slow - I'm just not always connected to technology. (at the current moment, I cannot manage to reply to posts on my blog at all -despite repeated attempts to do so. I DO appreciate your comments, and hopefully this glitch will be fixed soon! )

Delighted to have you here! Post away!

Related Posts Plugin for WordPress, Blogger...