Black-Eyed Pea Salad

  • ½ lb. black-eyed peas, cleaned, rinsed, and cooked without salt until tender but firm


  • 2 tbsp. olive oil
  • 3 tbsp. red wine vinegar
  • 1 medium onion, chopped
  • ½ cup minced fresh parsley
  • 1 large clove garlic, crushed
  • 1 tsp. dried basil, crumbled
  • ½ tsp. oregano, crumbled
  • ¼ tsp. dry mustard
  • ¼ tsp. freshly ground black pepper
  • 1/8 tsp. hot red pepper flakes, or to taste

  1. In a bowl combine all the dressing ingredients.
  2. Pour the dressing over the warm cooked peas.
  3. Toss the salad gently.
  4.  Cover and refrigerate for at least 8 hours or overnight, tossing them once. 

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