Wild Rice & Black-Eyed Pea Salad
- 4Servings
Ingredients
- 1 can (15 to 15.5 oz.) black-eyed peas, rinsed
- 2 ribs celery, thinly sliced
- 1 cup cherry tomatoes, halved
- 2/3 cup finely diced white onion
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup EVOO
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 2 cups cooked wild rice
- 2 ounces feta, crumbled
Preparation
In bowl, toss black-eyed peas, celery, tomatoes, onion, parsley, EVOO, and lemon zest and juice; season. Spoon mixture over rice. Sprinkle with feta.
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