Black-Eyed Pea Salad II

Ingredients

• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1/2 cup finely diced onion
• 1/2 cup finely diced bell pepper
• 1/2 cup finely diced celery
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Directions

1. In a large bowl, combine the black-eyed peas, onion, bell pepper, and celery.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper.
3. Pour the dressing over the black-eyed pea mixture and toss to combine.
4. Cover and refrigerate for at least 30 minutes before serving.

Interesting Facts

• Black-eyed peas are high in fiber and protein.
• This salad can be served cold or at room temperature.
• It can be kept in an airtight container in the refrigerator for up to 5 days.