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Printed Book:

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Black-Eyed Pea Salad

In a large mixing bowl, stir together black-eyed peas, tomatoes, bell peppers,onion and jalapeno. Cover and refrigerate for 2-4 hours.To make the dressing, whisk together olive oil, vinegar, lemon juice, mustard,thyme and pepper in a small bowl.

 

Pour the dressing over the salad and toss gently. Serve immediately.

Ingredients:

1)

cooked black-eyed peas or Canned peas, drained and rinsed: 15 oz

2)

tomatoes, diced : 2

3)

yellow bell pepper, finely diced : 0.5

4)

green bell pepper, finely diced : 0.5

5)

thinly sliced green onion : 0.25 cup

6)

small jalapeno, seeded and minced : 1

7)

olive oil : 0.25 cup

8)

red wine vinegar : 2 tablespoon

9)

lemon juice : 2 tablespoon

10)

Dijon mustard : 1 tablespoon

11)

dried thyme, or fresh thyme chopped: 1 teaspoon

12)

black peper : 0.25 teaspoon

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