Black Eyed Pea Salad Recipe

This dish is great to make ahead of time and keeps well for several days in the refrigerator- if it lasts! Don't forget to check out where you can find the best organic produce in Atlanta.

Black Eyed Pea Salad

One 10 ounce package Sunny Creek Farms Black Eyed Peas

2 roma tomatoes, seeded and diced

1 red pepper, seeded and diced

¼ cup green onions, thinly chopped

¼ cup sweet onion, diced

¼ cup champagne vinegar

3 tbl olive oil

2 tbl raw honey

¼ cup parsley, finely chopped

salt and pepper to taste

In a small saucepot, add the peas and cover with water. Cover and bring the peas to a boil over medium heat. Once boiling, reduce heat to a simmer and cook peas for 15 minutes, until the peas are softened but still have some crunch. Drain the peas and plunge into an ice bath to cool. Meanwhile, prepare the remaining vegetables and place into a mixing bowl. In a separate small bowl, add the vinegar and honey, mixing to dissolve. Next add the oil and mix through. Drain the peas then add to the vegetable mixture along with the parsley. Pour the dressing over the salad and season with salt and pepper to taste. Toss to combine then cover, chill, and allow to marinade for at least 4 hours.