Black-Eyed Pea and Cilantro Salad

From #80996

  • 1 (14 ounce) cans black-eyed peas, drained and rinsed
  • 1 clove garlic, minced
  • 2 slices onions, minced
  • 1 medium tomato, peeled,seeded and chopped
  • 1/4 cup chopped cilantro
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt (or less if you prefer)
  • 1/2 teaspoon black pepper
  1. Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
  2. Salad tastes best at room temperature.

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