2 c. cooked black-eyed peas or 1 lb. can
1 bunch scallions, sliced
1 sm. clove garlic, mashed
1/3 c. vinegar and oil dressing
1 c. walnuts
1 tbsp. olive oil
Salt and pepper to taste

Rinse and drain peas in colander. In a shallow bowl, mix beans with scallions. Mash garlic into dressing. Stir into dressing and mix well. Spread walnuts on a baking sheet, spread with olive oil and toast in preheated 350 degree oven for 10 minutes. Salt as they come out of oven. Let cool, then chop roughly and add to salad shortly before serving. Serve at room temperature.