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Black-Eye Pea Salad

1/2 cup blackeyed peas -- soaked overnight
1/2 onion -- diced
1/4 cup red bell pepper -- roasted seeded and chopped
1/4 cup yellow bell pepper -- roasted seeded and chopped
1/2 teaspoon garlic -- minced
3 tablespoons Barbecue sauce -- Texas style
1 cup vegetable stock

In a sauce pot cook black eye peas in stock for 40 minutes. Cool and add remaining ingredients. Season to taste with salt and pepper.

Printer friendly version: Black-Eye Pea Salad

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