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Black-eyed Pea Salad

1/2 pound black-eyed peas*
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 cup onion -- finely chopped
1/2 cup fresh parsley -- minced
1 large garlic clove -- crushed
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/8 teaspoon hot red pepper flakes


* cleaned, rinsed, and cooked until tender

Combine all ingredients Refrigerate for at least 8 hours.




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