4square Blackeyed Pea Salad

BLACK EYE PEA SALAD (Vegetarian Option)


1 cup black-eye peas soaked and boiled (It can substitute with 2 cans of black-eye peas 15.5 oz)

1 large tomato chopped

1 medium red bell pepper diced

1 medium green bell pepper diced

1/2 red onion diced

1 stalk Celery Chopped

1 TBSP Cilantro Leaf

3 TBSP Balsamic Vinegar

2 TBSP Olive Oil

Salt & Pepper to taste


When using dry bean soak the black-eye peak for one hour. Wash and then boil in the pan with five cups of water until they are soft. If using canned beans, just drain the water and pour in big mixing bowl. Add the above ingredients and toss to mix together. Add cilantro to garnish. Can be eaten warm or cold. Serve it with toast. Refrigerate leftovers.