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Categories:
black-eyed peas celery red bell pepper red onion sherry vinegar extra-virgin olive oil salt black pepper
Viewed: 64 - Published at: 2 months agoIngredients
- 2 (15-oz.) cans black-eyed peas, drained and rinsed
- 3 cups thinly sliced celery, including leaves
- 3 cups thinly sliced red bell pepper
- 1 1/2 cups thinly, vertically sliced red onion
- 1/4 cup sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon applewood-smoked salt
- 1 teaspoon black pepper
Method
- Toss together all ingredients in a large bowl. Let stand at room temperature 5 minutes to 2 hours.