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Black Eyed Pea Salad

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Black Eyed Pea Salad
Black Eyed Pea Salad

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

In a medium bowl, toss together all of the veggies and the parsley.

In a small bowl, mix the vinegar and olive oil. Toss the veggies with the dressing.

Cover and place in the refrigerator overnight to allow the flavors to mingle. Before serving, season to taste with salt and pepper.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving:
Calories 133
Fat 4 grams
Sodium 479 mg
Cholesterol 0 mg
Carbohydrates 19 grams
Fiber 5 grams
Protein 6 grams

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