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Garlic Lemon Black-Eyed Pea Salad

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"This zesty black-eyed pea salad is loaded with garlic and a tangy kick! It's the perfect make-ahead cold side dish for spring and summer barbeques, steaks, or potlucks. In our house, these are also known as 'crack beans' because you just can't stop eating them!"
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Ingredients

12 h 10 m servings 237
Original recipe yields 10 servings

Directions

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  1. Pat black-eyed peas with a paper towel to remove excess water.
  2. Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight.
  3. Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.

Nutrition Facts


Per Serving: 237 calories; 18.3 18 2.8 6 406 Full nutrition

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