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Black-eye Pea Salad



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4 cups cooked black-eye peas (canned ok!)
1 bunch green onions, chopped
3 ribs celery, chopped
1 red pepper, chopped
1 cucumber, quartered and chopped
2 plum tomatoes, seeded and chopped
1 bunch Italian parsley, chopped
1/4 cup olive oil
1/4 cup red wine vinegar

Gently mix all ingredients except oil and
vinegar. (If you aren’t gentle, you will end
up with mashed black-eye pea salad!) Add
oil, vinegar, salt and pepper to taste. Refrigerate
until well-chilled. Taste before
serving—if it needs a little zip, try Tabasco
or a squeeze of lemon juice. Serve on a bed
of spinach and you’ve got your jingling
money and your folding money for the year.