Ingredients

The following ingredients have 5 Servings
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked purple hull or black-eyed peas (or equivalent canned)
  • 1/2 cup finely chopped purple onion
  • 1/2 cup finely chopped celery
  • 1 green onion, sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped pickled jalapeno
  • 1 (2 ounce) jar pimentos, well drained
  • 1 medium tomato, chopped
  • 1 wedge lime, optional
  • 1 tablespoon chopped fresh cilantro or parsley

Instruction

  • Whisk together the dressing ingredients in a lidded storage bowl.
  • Add all of the salad ingredients, except the lime and herbs; gently fold dressing over the top and stir.
  • Cover tightly and refrigerate several hours up to overnight before serving.
  • Squeeze lime juice and toss with herbs just before serving.
  • Store leftovers in the fridge, but consume in a couple of days.