Mediterranean Black-Eyed Peas

Serves 4
Preparation: 10 minutes

  • 2 cups cooked or canned black-eyed peas, drained
  • 1 small red onion, diced
  • 2 cloves garlic, peeled and minced
  • juice of 3 lemons
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 cup coarsely chopped fresh mint
  • 1/2 cup chopped fresh tomato

In a large serving bowl, combine all the ingredients except for the mint and tomatoes. Mix well. Stir in the mint and tomatoes just before serving. Serve at room temperature.