Creole-Spiced Black-Eyed Peas Salad on Crusty Toast

2 (15-ounce) cans organic black-eyed peas, rinsed and drained

1 Gala apple, cored, and cut into ¼-inch pieces

1/2 medium green bell pepper, seeded, and cut into ¼-inch pieces

1/2 medium red onion, finely chopped

1 stalk celery, finely chopped

2 tablespoons freshly chopped parsley

2 teaspoons Creole Seasoning

Juice from ½ lemon, freshly squeezed

2 teaspoons red wine vinegar

Good quality olive oil

1 large loaf sourdough bread, cut into 3 ½-inch-thick slices, then halved (you will end up with 6 pieces total, each about 3-4-inches wide)

1 small clove of garlic

2 (15-ounce) cans organic black-eyed peas, rinsed and drained

1 Gala apple, cored, and cut into ¼-inch pieces

1/2 medium green bell pepper, seeded, and cut into ¼-inch pieces

1/2 medium red onion, finely chopped

1 stalk celery, finely chopped

2 tablespoons freshly chopped parsley

2 teaspoons Creole Seasoning

Juice from ½ lemon, freshly squeezed

2 teaspoons red wine vinegar

Good quality olive oil

1 large loaf sourdough bread, cut into 3 ½-inch-thick slices, then halved (you will end up with 6 pieces total, each about 3-4-inches wide)

1 small clove of garlic