Black-eyed Pea Salad

* Exported from MasterCook *

Black-eyed Pea Salad

Recipe By : Found on Internet unknown author.
Serving Size : 4 Preparation Time :0:00
Categories : Beans Salads
Vegetarian Low Fat

Amount Measure Ingredient -- Preparation Method
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2 cups cooked black-eyed peas
1/2 cup diced tomatoes
1/2 cup diced red onion
1/2 cup grated carrots
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

Preparation Instructions:
In a large bowl, stir together carefully so as not to crush anything,
the peas, tomatoes, onion and carrots. In a cup, combine olive oil,
vinegar, pepper and cumin. Pour over vegetables.

Chill salad in refrigerator for at least 2 hours for the flavors to
blend.

Serves 4




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NOTES : Notes: Very low fat, a picnic taker, will keep at least a week
in the fridge. You may use canned black-eyed peas just make sure to
rinsed very well under cold water to remove the sodium, if using canned
your sodium count will be a bit higher.