Black-Eyed Peas Salad

2 cans (or 4 C. cooked) Black-Eyed Peas, drained and rinsed
1/2 med. Red (or White) Onion
2 Cloves Garlic, finely chopped
1/2 C. Grape Tomatoes, sliced
1/4 C. Cilantro
2 Limes, juiced
2 tsp. Apple Cider Vinegar
1/2 tsp dried parsely (or 1 tsp. finely chopped Fresh Parsley)
1/2 tsp. Dried Marjoram
Sea Salt
Fresh Ground Black Pepper
Optional:
1 sm. Jalapeño Pepper, finely chopped
1/2 Cucumber, peeled and cubed
1 avocado, diced

Combine ingredients and let marinade for about an hour. Serve by itself, over a bed of fresh greens, or with a variety of prepared grains (lime marinaded wheat berries, couscous, amaranth, etc.).


Nice acidic pairings - starter and the finisher