Marinated Black-Eyed Pea Salad

1. 1

   In a large saucepan, cover the black-eyed peas with 2 inches of water.

2. 2

   Bring to a boil, cover partially and cook over moderately low heat until tender, about 20 minutes.

3. 3

   Drain and let cool slightly.

4. 4

   In a large bowl, whisk the olive oil with the lemon juice and garlic.

5. 5

   Add the peas and onion and season with salt and pepper, then toss to coat.

6. 6

   Refrigerate for at least 4 hours to let the flavors blend.

7. 7

   Bring the salad to room temperature, stir in the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.