Serves: 10
Total Calories: 123

1 pound dry black-eyed pea, picked over and rinsed
1/2 cup cider vinegar
2 teaspoons salt
1/3 cup olive oil
2 teaspoons sugar
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1/2 cup fresh parsley, chopped
3 green onions, thinly sliced
2 stalks celery, thinly sliced

Soak beans overnight; drain. Discard soaking water.

Put black-eyed peas in a large pot. Add enough water to cover by 2 inches. Put a lid on the pot and cook the black-eyed peas in the Sun Oven until tender, 1 to 1 1/2 hours. Drain peas. Discard cooking liquid.

In a medium bowl, whisk together vinegar, oil, salt, sugar, cayenne, and garlic. Add black-eyed peas, parsley, green onions, and celery. Toss to coat with dressing. Cover bowl and refrigerate for at least 2 hours stirring occasionally.

Nutritional Facts:

Serves: 10
Total Calories: 123
Calories from Fat: 68

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