Wednesday, March 26, 2008

Black-eyed pea Salad

Mom and I made this to accompany Easter dinner. I think it's sort of like Texas Caviar, but I've only had that once, so I'm not sure how it differs.

2 15½ oz. cans black-eyed peas, rinsed & drained
1 ripe avocado, peeled and chopped (sprinkle with lemon juice to prevent browning)
1 medium tomato, chopped
1 medium onion, chopped
2 cloves garlic
Balsamic vinaigrette to taste

Combine first 5 ingredients in a large bowl; toss well. Cover and chill for 8 hours. Serve with vinaigrette.

Yield: 6 servings

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