Black-Eyed Pea Salad Friday, December 29, 2017


2 (15.5 ounce) cans black-eyed peas, drained
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste


In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator several hours, or overnight. Toss again and serve.
If it is the New Year, render 2 or 3 slices of hog jowl bacon until it is crisp and brown. Remove from the rendered grease and drain on paper towels. Sprinkle on the completed salad just before serving.