Marinated Black Eyed Pea Salad Meal Prep

Instructions:

1. Prep the beans. Rinse the black eyed peas thoroughly under cold water until the water runs completely clear; drain them well in a strainer. Note: This removes the excess sodium and that metallic canned flavor.
2. Dice the vegetables. Finely dice the red bell pepper, green bell pepper, red onion, and celery into uniform 1/4 inch pieces.
3. Combine the base. In your large mixing bowl, toss the drained peas with all your diced vegetables.
4. Mix the dressing. In a small bowl or mason jar, whisk together the extra virgin olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until the mixture looks thickened and creamy. Note: If using a jar, shake for 30 seconds.
5. Coat the salad. Pour the balsamic dressing over the bean and vegetable mixture. Toss gently with a large spoon until every single pea is evenly coated.
6. Add the aromatics. Fold in the chopped fresh parsley and the lemon zest. Note: Do this last so the parsley doesn't bruise during the heavy tossing.
7. The waiting game. Cover the bowl with a lid or plastic wrap and refrigerate for at least 120 minutes.
8. The final touch. Give the salad one final stir to redistribute the juices that have settled at the bottom before serving.