Ingredients Jump to Instructions ↓

  1. 1 cup dehydrated sun-dried tomatoes

  2. 2 (15 ounce) cans black-eyed peas, drained

  3. 1/2 small red onion, chopped

  4. 1 small green bell pepper, chopped

  5. 1 (6 ounce) package crumbled feta cheese

  6. 1/3 cup olive oil

  7. 1/4 cup balsamic vinegar

  8. 1 tablespoon Dijon mustard

  9. 1 tablespoon honey

Instructions Jump to Ingredients ↑

  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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