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3/4 cup orzo 1 (15-ounce) can black-eyed peas, drained and rinsed 1 large tomato, diced (1 cup) 2 tablespoons chopped flat-leaf parsley 2 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil, divided 1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup) 1/2 c [...]
Read the recipe at epicurious.com
