Recently, I was thumbing through a magazine and found a recipe for a black-eyed pea salad. Of course I didn't write it down (or tear out the page), but what I made from memory tasted really good. Here's what I did.
In a medium bowl mix: 2 15 oz cans black eyed peas, drained & rinsed 1 medium red onion, chopped 1 medium green bell pepper, chopped 2 medium tomatoes, cored, seeded & chopped 1/2 bunch of cilantro leaves, chopped 2 tablespoons olive oil juice of 1 lemon salt & pepper to taste
Refrigerate a couple hours to allow flavors to marinate. Serve cold. Makes a nice picnic salad.
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You should fear anything that can bleed for seven days without dying... (as told to Mr. DS on 3-12-10)