Black eyed pea salad

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Ingredients for 6-8:

  • 3 cups cooked black-eyed peas (or two 15 oz. cans, rinsed and drained)
  • ½ cup chopped sweet onion
  • ½ cup finely chopped celery
  • 1 medium bell pepper, seeded and chopped
  • ½ teaspoon sea salt
  • Dressing:
  • 2 cloves of garlic, minced
  • 1 tablespoon Dijon mustard
  • ¼ cup brown rice vinegar
  • 4 tablespoons ULIVA Extra Virgin Olive Oil
  • 1/3 cup fresh basil leaves, firmly packed


In a medium serving bowl, combine black eyed peas, onion, celery, bell pepper and salt.

For dressing, combine garlic and mustard in a blender or food processor, Add vinegar and pulse to blend. Add oils and blend again. Add basil and purée until smooth. Drizzle over bean mixture and toss.