Ingredients

• 4 cups black-eyed peas, cooked and drained
• 1 cup white onion, small dice
• 1 1/2 cups red pepper, medium dice
• 1 cup Kalamata olives, pitted and chopped
• 2 tablespoons fresh oregano, picked and chopped
• 1/2 cup flat leaf parsley, picked and chopped
• 1 1/2 cups extra virgin olive oil
• 1 lime, zested
• 2 limes, juiced
• 2 tablespoons garlic, chopped
• 1 tablespoon sugar
• Salt and fresh ground pepper, to taste

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Instructions

1. Combine the first 6 ingredients in a large bowl.
2. Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.
3. Salad is best when made a day ahead.