Black-Eyed Pea Salad

black eye pea salad


• 2 c. cooked black-eyed peas
• 1 small purple onion, diced
• 2 cloves garlic, minced
• 1 Tbs. fresh parsley, chopped
• 1 Tbs. fresh dill, chopped
• 1 small chili pepper, minced or a
• pinch of dried red pepper flakes
• 2 Tbs. Chipotle Olive Oil
• 1 tsp. White Balsamic Vinegar
• Himalayan Sea Salt (fine)
• ground black pepper

Preparation: In a bowl , toss all of the ingredients together. Marinate in the refrigerator for at least an hour before serving. Serves 4-6 people. **Bean salads will keep under refrigeration for three days.