This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.

Ingredients

2 serv.

(14 ounce) can black-eyed peas, drained and rinsed↗1 ounce
clove garlic, minced↗1
slices onions, minced↗2
medium tomatoes, peeled,seeded and chopped↗1
cup chopped cilantro1⁄4 cup
teaspoon dried oregano↗1 teaspoon
tablespoons lemon juice↗2 tablespoons
tablespoon olive oil↗1 tablespoon
teaspoon salt (or less if you prefer)↗3⁄4 teaspoon
teaspoon black pepper↗1⁄2 teaspoon

Step-by-step instructions

1
Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
2
Salad tastes best at room temperature.

Source: food.com

Original recipe ↗

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