Ingredients
11 oz. Black Eyed Peas, cooked or raw (not dried)
1 Tomato, chopped
1 Green Onion, chopped
1/4 cup Cilantro, chopped
1 T Olive Oil
1 T Rice Vinegar
Salt to taste
Tip:
I used Melissa’s Vegetarian Blackeyed Peas from the produce department. I prefer them raw for the salad, but you can cook them ahead of time if you like them soft instead of firm.
Preparation
