Black-Eyed Pea Salad

Black-Eyed Pea Salad
Makes 8 servings

2 15.5-ounce cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Pour over vegetables and toss. Cover and chill in the refrigerator 8 hours or overnight.

Nutritional Information Per Serving
Calories 133, Total Fat 4.1g, Saturated Fat 0.6g, Cholesterol 0mg, Sodium 479mg, Carbohydrates 19.4g Protein 5.8g