Black-Eyed Bean Salad

Serves: 16
Work Time: 15 minutes
Total Time: 3 1/2 hours

    3 medium-size red peppers
    1 small red onion
    4 15- to 19-ounce cans black-eyed beans (peas)
    2 10-ounce packages frozen peas, thawed
    1/3 cup cider vinegar
    1/4 cup olive oil
    2 teaspoons sugar
    2 teaspoons fresh thyme leaves, chopped, or 1/2
    teaspoon dried thyme leaves
    1 1/2 teaspoons salt
    1/2 teaspoon coarsely ground black pepper
    2 large tomatoes

1. Dice red peppers. Chop onion. Rinse black-eyed beans; drain
well.

2. In large bowl, toss red peppers, onion, black-eyed beans, peas,
vinegar, olive oil, sugar, thyme, salt, and pepper. Cover and
refrigerate at least 3 hours to blend flavors.

3. To serve, cut tomatoes into 1/4-inch-thick slices. Arrange tomato
slices and black-eyed bean salad on large platter.