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Pickled Black-eyed Peas and Mixed Peppers Salad

2/11/2019

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PICKLED BLACK-EYED PEAS AND MIXED PEPPERS SALAD
Serves 6

Adapted from Cook's Country Issue June 1, 2014

INGREDIENTS:
  • 1/3 cup red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • Salt and pepper
  • 2 (15.5-ounce) cans black-eyed peas, rinsed
  • 6 scallions, sliced thin
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1 green bell pepper, stemmed, seeded and chopped
  • 1 organic cucumber, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley

Whisk vinegar, oil, sugar, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl.

Add black-eyed peas, scallions, bell peppers, cucumber, cilantro, and parsley and toss to combine. Season with salt and pepper to taste. Let sit for at least 1 hour before serving.

Salad will keep in the refrigerator for at five days.
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