Black-Eyed Pea Salad II Recipe

Black-Eyed Pea Salad II Recipe

  • 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
  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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