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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: Chef Tony

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Total:: 8 hr 10 min
Prep:: 10 min
Inactive:: 8 hr

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

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 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

Directions

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 with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

My Private Notes

Name: Black-Eyed Pea Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT8H10M0.000S
Yield: 4 to 6 servings
Ingredients: 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 cup unseasoned rice wine vinegar; 1/4 cup canola oil; 1/2 teaspoon sugar; Salt and freshly ground black pepper; Two 15-ounce cans black-eyed peas, drained

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