Ingredients Jump to Instructions ↓

  1. 3 ounces small diced bacon

  2. 2 tablespoons diced red onion

  3. 2 tablespoons chopped red bell pepper

  4. 1/2 cup cooked field peas

  5. 1/2 cup cooked chick peas

  6. 1/2 cup cooked black eyed peas

  7. 1/2 cup cooked red kidney beans

  8. 1 tablespoon chopped fresh basil

  9. 1 1/2 teaspoons chopped fresh mint

  10. 3 tablespoons olive oil

  11. 1 tablespoon balsamic vinegar

  12. 1 teaspoon ground cumin

  13. Salt and pepper

  14. 1 large ripe tomato

  15. 1 cup chiffonnade of cleaned spinach

Instructions Jump to Ingredients ↑

  1. Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad.


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