I am always on the lookout for quick travel day meals that do not include a sandwich. Yes, Phil loves a good Dagwood (showing my age here), but I would rather avoid the bread.

We found this salad in the latest Escapees Magazine. Of course, I made a few changes to the recipe, and now I think it is perfect for us!

Black Eyed Pea Salad

Ingredients

2 - 14 oz cans black eyed peas, drained, rinced
1/4 small red onion (or to taste), chopped
1 red pepper, chopped
1 handful fresh cilantro or parsley, chopped
1 c rotisserie chicken or left over chicken, shredded or chopped
1/2 tbsp white wine vinegar
1/2 tbsp olive oil, or to taste
1 c cherry tomatoes, sliced
fresh ground pepper, to taste

Directions

Add peas, onion, pepper and herbs to a large bowl and mix.
Season with pepper, vinegar and oil and serve immediately.
If you are planning to eat the salad the next day. Hold the vinegar and oil until just before serving. They are absorbed by the beans in the fridge decreasing flavor.

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