½ medium-size red onion, diced
1 celery stalk, diced
½ red bell pepper, diced
2 cans (15 oz. each) of black-eyed peas, thoroughly rinsed (rinsing canned beans reduces up to 41% of sodium)
3 tablespoons apple-cider vinegar
2 tablespoons extra-virgin olive oil
juice from ½ lemon
fresh dill or parsley, ½ cup chopped
Salt and pepper to taste
- Rinse the black-eyed peas.
- Dice the celery, onion, and bell pepper into small cubes.
- Put the onion, celery, bell pepper, and black-eyed peas into the mixing bowl.
- Dress the salad with the vinegar, olive oil, lemon juice, fresh herbs, and salt and pepper to taste.
An Oldways recipe and photo.