This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.
Photo Credit: Chris Simpson
Source: marthastewart.com
Ingredients
1⁄3 cup
red onion, diced 3 tablespoons
red wine vinegar 2 cans
black-eyed peas, drained and rinsed (15 ounce can) 1 cup
finely sliced celery 1⁄3 cup
finely chopped parsley leaves 1⁄3 cup
extra-virgin olive oilYields:
Instructions
Soak onion in vinegar for 10 minutes. In a medium bowl, combine black-eyed peas, celery, parsley, and onion-vinegar mixture. Toss with oil and season with salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 2 days.