Black-Eyed Peas Salad
a recipe that serves 6-8 by
Ingredients:
2 (15 oz) cans black-eyed peas, drained and rinsed
2 slices onion, 1/4″ thick finely diced
1 clove garlic, minced
1 small stalk celery, inner stalk if possible, finely chopped
1 tablespoon pimentos stuffed olives sliced thinly
2 tablespoons Real Bacon Bits by Hormel, 50% less fat
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
3 tablespoons balsamic vinegar
2 tablespoons olive oil
Directions:
1. In large bowl mix the peas, onion, garlic, celery, olives and bacon bits, well.
2. Add cumin and pepper and mix well.
3. Add oil and vinegar and mix well.
4. Refrigerate at least 3 hours before serving and stir every hour.