Black-Eyed Pea Salad

Vegan, gluten-free
Adapted from Better Homes and Gardens

Ingredients
15 oz. can black-eyed peas
1 bell pepper
1/4 cup red onion
2 roma tomatoes
Optional: fresh herbs, jalapeno, etc.

{For the dressing}
1/4 cup natural rice vinegar (*see notes below)
1 clove garlic, minced
1 Tbsp. olive oil
1 tsp. agave/honey
1/8 tsp. salt

Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Rinse and drain black-eyed peas, and add to a medium mixing bowl.
Dice bell pepper, red onion, and tomatoes. Add to bowl with beans.
Pour dressing over top and stir to combine.
Chill for at least an hour, or up to 24 hours. Salt/pepper to taste if necessary, and stir before serving. Can serve as a salad or chip dip (pairs very well next to guacamole!)

*Notes: you can use seasoned or natural rice wine vinegar. If you use seasoned vinegar, it has sugar and salt already added, so omit the agave/honey and salt, or use sparingly. I also really love the stronger/tangy taste of white wine vinegar and often use 1/8 cup white wine vinegar and 1/8 cup rice vinegar.

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