Black-Eyed Pea Salad

1 bag (8-10 oz) of Black-eyed peas
1 tsp salt

Assemble the salad:
6 green onions, finely chopped
1/4 cup fresh parsley, minced finely
3-4 large radishes (1/2 Israeli radish!), finely chopped
2-3 stalks of celery, finely chopped
1 red pepper, finely chopped

Dressing:
1/8 cup fresh squeezed lemon juice
1/2 cup olive oil
2 cloves garlic, finely minced
2 tsp salt, to taste
1 tsp fresh ground pepper
2 tsp McCormick's Grill Mates Steak Seasoning
1 tsp McCormick's Salt Free Herb & Garlic Seasoning

Whisk all ingredients for the dressing well. Add this to the salad and stir well.

Procedure:
Place the black-eyed peas in a heavy stock pot with salt; bring to a boil and then turn down to a medium-low boil. Cook the black-eyed peas until they are tender.

Drain the black-eyed peas and set them aside to cool. In a large mixing bowl, add the peas, vegetables, seasonings and dressing.

Serve the black-eyed peas on a platter of salad greens.