NEW YEAR'S BLACK EYED PEA SALAD
Black Eyed Pea Salad
2 (15 oz) cans Black-eyed Peas, drained (or prepare fresh, even better)
1/4 cup minced green onions
1/2 cup diced red, yellow and/or green sweet pepper
1/4 cup diced celery
1/4 cup chopped red onion
3 tablespoons red wine (optional, balsamic vinegar, as a substitute)
4 tablespoons virgin olive oil
1 teaspoon minced garlic (fresh, preferably)
1/4 teaspoon cracked black pepper
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper
Toss gently then allow to rest in refrigerator for at least 2 hours. Toss again just before serving.
Serve with small lime wedges and pepper sauce.