Black Eyed Pea & Stewed Tomato Salad
Black Eyed Pea & Stewed Tomato Salad


3 cups cooked black-eyed peas, or 2 15-oz. cans unseasoned black-eyed peas, rinsed and drained
½ large sweet onion, finely diced (1 cup)
3 ribs celery, thinly sliced (1 cup)
1 small green or red bell pepper, finely diced (1 cup)
6 green onions, white and green parts thinly sliced (1 cup)
1 15-oz. can stewed tomatoes
2 Tbs. apple cider vinegar
2 Tbs. olive oil
1 tsp. Cajun seasoning


1. Combine black-eyed peas, sweet onion, celery, bell pepper, and green onions in large bowl, and set aside.

2. Drain tomatoes, and place liquid in small saucepan with vinegar, oil, and Cajun seasoning. Coarsely chop tomatoes, and add to black-eyed-pea mixture. Bring tomato-juice-vinegar mixture to a boil, and pour over black-eyed-pea mixture. Stir to coat. Cool, then chill 1 hour. Season with salt and pepper, if desired.

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