Black-Eyed Peas with Red Onion and Spinach

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.