For 6 Serving(s)

black-eyed-pea-salad

• 4 c cooked black-eyed peas, drained
• 1 rib celery, minced
• 1 carrot, diced
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1/2 bn fresh spinach, sliced in ribbons
• 1/2 bn parsley, chopped small
• 2 T toasted sesame oil
• 1 c balsamic vinegar
• 2 T olive oil
• 1 t salt
• 1 t black pepper, or to taste
• 1 T basil