Major Key: This is a salad and the key to it is the “pickling”. That means put attention on the acidity (vinegar, citrus) that you use. You can tweak to your own personal tastes.
1/3 cup white wine vinegar
3 tbsps avocado oil
1 tbsp sugar
2 garlic cloves, minced
4 cups of cooked black eyed peas
4 scallions, sliced thin
1 red bell pepper, stemmed, seeded and chopped
2 jalapeño chilies, stemmed, seeded, and minced
1 celery rib, chopped fine
1/4 cup chopped fresh parsley
1. Whisk vinegar, oil, sugar, garlic, 2 teaspoons Tastic together in a large bowl.
2. Add black-eyed peas, scallions, red bell pepper, jalapeños, celery , cilantro, and parsley and to toss to combine. Season with salt and pepper to taste. Let set for at least 1 hour before serving.
*This will keep well for about 5 days.