cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit! 

Black-Eyed Pea Salad 

INGREDIENTS 

2 containers fresh black-eyed peas (in produce section) 

1/2 red onion, diced 

1  4-oz. jar diced pimento 

1/4-cup olive oil  

1/4-cup red wine vinegar 

1/4-cup fresh parsley  

Salt & pepper to taste  

(Can also add diced bell pepper if desired)  

DIRECTIONS 

Combine all ingredients in a mixing bowl and gently blend together. Refrigerate up to one hour before serving. This is a great summertime side dish with grilled meats...very high in protein!