hardcase

Black Eye Pea Salad


10--12 servings


2 cans (15.5 oz.) cooked, drained and rinsed black eye peas
3 thinly sliced green onions, tops included
1 green pepper seeded and finely chopped
3 Roma tomatoes, chopped
1 cup celery, thinly sliced
1/2 tablespoon basil
1/2 tablespoon fresh oregano
1/2 cup extra virgin olive oil
5 tablespoons red wine vinegar
4 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon Texas Pete

Toss all together in bowl and serve