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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My husband loves peas and beans, but I do not like the southern way of cooking them. I came up with this recipe so we could both enjoy black-eyed peas. This salad is so rich and sweet with flavor, and all the ingredients go great together! It is even better the next day! Ingredients:
1 cup dehydrated sun-dried tomatoes |
2 (15 ounce) cans black-eyed peas, drained |
1/2 small red onion, chopped |
1 small green bell pepper, chopped |
1 (6 ounce) package crumbled feta cheese |
1/3 cup olive oil |
1/4 cup balsamic vinegar |
1 tablespoon dijon mustard |
1 tablespoon honey |
Directions:
1. Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips.
2. In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
3. In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving.
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