Ingredients
1/3 cup finely diced red onion
3 tablespoons red wine vinegar
2 (15-ounce) cans black-eyed peas, drained and rinsed
1/3 cup finely sliced celery
1/3 cup finely chopped parsley leaves
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Preparation
Soak onion in vinegar for 10 minutes. In a medium bowl, combine black-eyed peas, celery, parsley, and onion-vinegar mixture. Toss with oil and season with salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 2 days.
