Orange and Black-Eyed Pea Salad

Invincible Muffin » Recipes » Salads

Orange and Black-Eyed Pea Salad

(Physicians Committee for Responsible Medicine)

Dressing

juice and grated rind (zest) of 1 orange (tip: juice first, then zest)
2 Tablespoons oil
2 Tablespoons vinegar (raspberry wine vinegar is especially tasty)
6 scallions, minced with some of the green part included
salt and black pepper to taste

Salad

2 15-oz. cans black-eyed peas, rinsed and drained, or 4 cups cooked black-eyed peas
4 oranges
¹/₂ cup chopped fresh parsley
small handful of chopped fresh basil
¹/₄ finely sliced cup red onion
optional: 1 large bunch watercress, washed and dried

Mix the orange juice and zest, oil, vinegar, scallions, salt and black pepper together with parsley, basil, and red onions. Coarsely chop the orange segments and stir them and the black-eyed peas into the dressing mixture.

Serve salad over the watercress if desired.

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