• 2 cans (15 ounces each) black-eyed peas, rinsed and drained
• 1 cup diced celery
• ½ cup diced red or orange bell pepper
• ⅓ cup thinly sliced green onion
• 1 tablespoon snipped fresh dill or mint
• ½ teaspoon coarse salt
• Freshly ground black pepper
• ¼ cup Dierbergs extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice

In medium bowl, combine black-eyed peas, celery, bell pepper, green onion, dill, salt, and pepper until well mixed. In 1-cup container with tight-fitting lid, combine olive oil, vinegar, and lemon juice. Shake until well blended.

 

Pour over veggies in bowl; toss until well mixed. Let stand 15 minutes to develop flavors.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 153
Cholesterol: 0 mg
Fat: 1 g
Sodium: 324 mg
Carbohydrates: 13 g
Protein: 4 g
Fiber:
Saturated Fat: 1 g