Black Eyed Pea Salad

[nverland]

Black Eyed Pea Salad
Prep: 20 minutes Cook: 19 minutes chill time: 15 minutes Total: 54 minutes Makes about 6 3/4 cups.

Equipment
Instant Pot

Ingredients
16 ounce bag black eyed peas, wash and remove bad ones
4 cups water
2 bay leaves
1/2 red onion, chopped
1/3 cup Italian parsley, finely chopped
1/4 cup + 2 tablespoons fresh lemon juice, from 1 1/2 lemons, or more to taste
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Optional: add diced carrots, celery, feta cheese

Instructions
Add beans, bay leaves, and water to the instant pot and cook for 9 minutes high pressure. Natural release then remove and strain the beans. Discard the bay leaves and allow the beans to cool completely.
Then transfer to a large bowl with the onion, parsley, lemon juice, olive oil, red wine vinegar, salt and black pepper and mix well. Taste for salt and lemon juice and adjust as needed.
Keep chilled until ready to eat.

Notes:
To use cooked canned beans, use 4 15-ounce cans or 6 cups, rinsed and drained.
This recipe can be halved or quartered.