Black-Eyed Pea Salad

This recipe was submitted by Keith Sampson of Huntington Beach, CA, on 12/20/10.

Keith had this to say about his recipe, “In my family, January 1 means one thing: black-eyed peas on the table. This is always done to ensure good luck for the rest of the year…and when they taste this good, what’s wrong with a little ensuring?”

1 large tomato, chopped
1/2 medium red onion, finely chopped
1 yellow bell pepper, finely chopped
2 (16-ounce) cans black eyed peas, drained (or soak and boil your own)
2 tbs. chopped fresh parsley leaf
1 large clove garlic, minced
1/3 c. red wine vinegar
1/2 c. extra virgin olive oil
1 tsp. sugar

Fold the first six ingredients together in a bowl.  Mix salad dressing together and then dump over salad.  Let marinate for several hours in the refrigerator before serving.  Serve family style.