Black Eyed Pea Salad
2 cups cooked blackeyed peas
1 medium tomato
1 small red onion
1 large carrot
1 to 2 ribs celery
Minced garlic, to taste (I used 2 cloves but I like garlic)
Marinade - Adjust spices to personal taste
3 tablespoons olive oil
2 tablespoons sweet chili sauce (optional)
1 tablespoon balsamic vinegar
Juice of one lemon
Pinch white pepper
Salt to taste
1) Chop all vegetables small. Combine with cold black eyed peas and toss well with marinade. Chill thoroughly. The longer it sits the better it tastes.
You can add any veggies you fancy, this is just what I had on hand. I think chopped button mushrooms would go well.
Source of recipe: I was messing around with the possibilities of black eyed peas and came up with this.