Black-Eyed-Pea-Salad with Celery
marthastewart.com
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
- 0.333333 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
- 0.333333 cup finely chopped parsley leaves
- 0.333333 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
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.
