Louisiana Black-Eyed Pea Salad

  • 2 15 oz tins black-eyed peas, rinsed
  • 3 stalks celery, minced
  • ½ cup red onion, minced
  • ¾ cup green pepper, diced
  • 1 cup tomato, diced
  • 3 scallions, minced
  • ¼ cup lime juice
  • 1 TB Melinda’s hot sauce
  • ¼ cup olive oil
  • 3 TB fresh parsley, minced
  • ¼ tsp ground cloves
  • 1 tsp salt
  • ¼ tsp ground black pepper

A nice, hearty yet refreshing salad from our cafe!

Drain beans well and place in a serving bowl. Add remaining ingredients, mix well, taste and adjust seasonings as needed. Serve at room temperature or chilled.

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