Lucky Black-Eyed Peas Salad

These distinctive little legumes in this recipe are actually BEANS, and they certainly can be lucky for you when it comes to your health.
They’re loaded with fiber, plant-based protein, antioxidants, and micronutrients. You can keep it plant-based … or you can add a can of tuna or shredded chicken to boost the protein content!

​(makes 2 main or 4 side servings)

• 2 x 15-ounce (425 g) cans of black-eyed peas
• 1 tomato, seeded and chopped
• 2 bell peppers, seeded and chopped
• ½ red onion, diced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 Tbsp fresh parsley leaves, chopped
• 3 Tbsp apple cider vinegar
• 2 Tbsp extra-virgin olive oil
• Sea salt and fresh ground pepper to taste

Toss the peas, tomato, bell pepper, onion, carrot, celery, and parsley together in a medium-sized bowl. Set aside.
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In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper to taste. Stir the mixture into the vegetables. Cover well and place in the refrigerator overnight (or at least 8 hours) before serving. Delicious