Ingredients
- 2 cloves garlic, minced
- 1/2 c rice vinegar
- 1/3 c extra-virgin olive oil
- 1/4 c freshly squeezed orange juice
- 1/2 tsp. dijon-style mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 small red bell pepper, diced
- 1 rib celery, diced
- 1 large carrot, peeled and diced
- 2 green onions, sliced
- 1/2 bunch fresh cilantro, finely chopped
Instructions
- In a small bowl, combine the garlic, vinegar, oil, orange juice, mustard, salt, and pepper. Mix until well combined into a dressing.
- In a separate bowl, pour in the black-eyed peas, bell pepper, celery, carrot, green onions, and cilantro. Stir to combine.
- Pour the dressing over the black-eyed peas mixture and stir to combine.
- Cover the salad and refrigerate for 8 to 10 hours.
- Serve cold.