Greek Black-Eyed Pea Salad With Caper Dressing

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1 cup black-eyed peas

2 tablespoons red wine vinegar, or as desired

Pinch sugar

2 tablespoons capers

4 tablespoons olive oil

Large pinch oregano leaves, crushed between the fingers

3 tablespoons chopped Italian parsley

1/4 red onion, chopped

Salt and pepper to taste

Young salad greens (spring mix, arugula, etc.)

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