Black eyed Pea Salad

Black-eyed Pea Salad Click Here for a Printable Copy

2 cans (15 ounces each) black-eyed peas
1 red bell pepper, seeded and diced
½ cup green onions, very thinly sliced
1 large tomato, diced (optional)

Mix all together and set aside.

Dressing:

¼ cup balsamic vinegar
¼ cup sugar
¼ cup olive oil
¼ teaspoon dried thyme, or 2 teaspoons fresh
¼ teaspoon dried rosemary, or 2 teaspoons fresh
3 tablespoons minced, fresh parsley
½ teaspoon dried oregano

Heat vinegar and add sugar, stirring until sugar is dissolved.
Add spices and olive oil and blend well. Add dressing to vegetable mixture. Refrigerate several hours, or preferably overnight.