Black Eyed Pea Salad

From Lucy Heyerman, served at Calvary-Fletcher singing, June 2008, originally from cooks.com

2 cans black eyed peas
green pepper
red onion
celery
parsley
equal parts (I usually use 1/2 cup) white balsamic vinegar-sugar-oil- (I use canola)

This is great as it will keep a long time - good for potlucks or can keep at least 1 week + in fridge at home


June 2008