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Black-Eyed Pea Salad
Recipe courtesy The Neelys, 2008
Show:  Down Home with the Neelys
Episode:  Chef Tony
Black-Eyed Pea Salad
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cups unseasoned rice wine vinegar
1/4 cups canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained

Combine the first 6 ingredients in a bowl.

In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.

Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.

Other Recipes from this Episode
Tony's Chocolate Pecan Pie
Grilled Stuffed Tomatoes
Tony's Smoked Beef Brisket

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 8 hours
Yield: 4 to 6 servings

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