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Greek   -   Blackeyed Pea Salad   adapted from Food & Wine Magazine

  • 1 Pound Blackeyed Peas -- cooked
  • 1 Small Red Onion -- finely chopped
  • 1/4 Cup Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Cup Fresh Parsley -- chopped
  • Salt And Pepper -- to taste
Directions Combine. Can be marinated up to 4 hours or be served at once.
Serves 12
Time to Make 0:00

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