4 cups black-eyed peas, cooked and drained
1 cup white onion, small dice
1 1/2 cups red pepper, medium dice
1 cup Kalamata olives, pitted and chopped
2 tablespoons fresh oregano, picked and chopped
1/2 cup flat leaf parsley, picked and chopped
1 1/2 cups extra virgin olive oil
1 lime, zested
2 limes, juiced
2 tablespoons garlic, chopped
1 tablespoon sugar
Salt and fresh ground pepper, to taste
Combine the first 6 ingredients in a large bowl.
Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.
Salad is best when made a day ahead.
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