Zesty Hoppin John Salad

Name: Zesty Hoppin John Salad
Total time: 60
Yield: 8
Ingredients: 3 (15 ounce) cans black-eyed peas, drained; 8 stalks celery, cut into 1/4-inch dice; 10 roma (plum) tomatoes, cut into 1/4-inch dice; 1 cucumber, cut into 1/4-inch dice; 1 red onion, cut into 1/4-inch dice; 1 green bell pepper, cut into 1/4-inch dice; 1 yellow bell pepper, cut into 1/4-inch dice; 1 orange bell pepper, cut into 1/4-inch dice; 2 tomatillos, cut into 1/4-inch dice; ¼ cup lemon juice; ¼ cup balsamic vinegar; ¼ cup olive oil; 1 tablespoon chopped cilantro; ½ teaspoon red pepper flakes, or to taste (Optional); 4 leaves romaine lettuce, or as needed (Optional)

Recipe by Mike from allrecipes.com

Lunch 60 Mins.

Ingredients

8 servings

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3 (15 ounce) cans black-eyed peas, drained
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8 stalks celery, cut into 1/4-inch dice
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10 roma (plum) tomatoes, cut into 1/4-inch dice
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1 cucumber, cut into 1/4-inch dice
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1 red onion, cut into 1/4-inch dice
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1 green bell pepper, cut into 1/4-inch dice
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1 yellow bell pepper, cut into 1/4-inch dice
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1 orange bell pepper, cut into 1/4-inch dice

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2 tomatillos, cut into 1/4-inch dice
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¼ cup lemon juice
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¼ cup balsamic vinegar
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¼ cup olive oil
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1 tablespoon chopped cilantro
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½ teaspoon red pepper flakes, or to taste (Optional)
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4 leaves romaine lettuce, or as needed (Optional)

Instructions

Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.