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10 minutes
130 minutes
- 1 (14 ounce) can black-eyed peas, drained and rinsed
- 1 tomato - peeled, seeded, and chopped
- 2 tablespoons lemon juice
- 2 slices onion, minced
- 0.25 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 0.75 teaspoon salt, or to taste
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- In a bowl, mix black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper. Cover with plastic wrap and refrigerate for a minimum of 2 hours to blend flavors.
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