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Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon mustard
1 Anaheim or jalapeño, stemmed, seeded and finely chopped
1 teaspoon dried oregano
3 (15-ounce) cans black-eyed peas, rinsed and drained
1 (4-ounce) jar pimento peppers, drained
1 yellow or orange bell pepper, cored, seeded and chopped
1 cup sliced green onions
1/2 red onion, diced
2 ribs celery, chopped
Hot sauce to taste
Salt and pepper to taste

Description

This Salad Of Black-eyed Peas And Crunchy Vegetables Tossed In A Light Vinaigrette Is A Traditional New Year's Dish, But It's Suited To Other Meals As Well. Spicy, Zesty And Colorful, The Black-eyed Peas In The Salad May Resemble Caviar To Some Wishful Ea

Wholefoods