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Categories:
olive oil cider vinegar brown mustard yellow onions salt fresh ground black pepper honey black-eyed peas yellow bell pepper tomatoes celery carrot parsley
Viewed: 64 - Published at: 2 years agoIngredients
- 1/3 cup olive oil
- 2 1/2 tablespoons cider vinegar
- 1 tablespoon spicy brown mustard
- 2 teaspoons yellow onions (finely grated)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons honey
- 2 (15 1/2 ounce) cans black-eyed peas (rinsed, drained)
- 1 yellow bell pepper (finely diced)
- 1 large tomatoes (seeded, diced)
- 3/4 cup celery (thinly sliced)
- 3/4 cup carrot (peeled, finely diced)
- 2 tablespoons parsley (chopped)
Method
- Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley.
- Gently stir to combine.
- Cover and refrigerate up to 24 hours before serving.
