Ingredients

   Salad

• 1 can black eyed peas
• 16 oz edamame beans
• 1 can corn kernels
• 1/2 large red bell pepper – diced
• 1/2 large green bell pepper – diced
• 1 red onion – diced
• 1 small jalapeno – seeded and finely diced
• 1/3 cup fresh cilantro – loosely packed and finely chopped

   Dressing 

• 1/3 cup olive oil
• 2 Tbs red wine vinegar
• 2 Tbs lime juice
• 1 tsp sugar
• 1 tsp garlic salt
• 1 tsp dried oregano
• Salt & pepper to taste

Directions

   Salad

1. Combine black eyed peas, edamame beans, corn, red and green bell peppers, red onion, jalapeno,  and Cilantro in a large bowl and toss gently.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, sugar, garlic salt, and oregano. 
3. Add the dressing to the salad mixture and adjust salt and pepper to taste.
4. Allow to marinade for at least 1 hour .

Notes:

1.  The original recipe calls for purple hull peas.  Since these are difficult to find , we substitute black eyed peas.
2. The original recipe also called for lima beans; however, we don’t like lima beans, so we substitute edamame when available or canned black beans work too.