Serves 4
- 2 cups cooked or one 15-ounce can organic black-eyed peas, drained
- 1 small red onion, thinly sliced into rings
- 2 cloves garlic, minced
- 4 stalks celery, finely chopped
- 1/3 cup freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup coarsely chopped spinach (or mint, or parsley, or a combination)
In a large serving bowl, combine all of the ingredients. Mix well. Serve at room temperature.
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