Black-Eyed Pea Salad II | Recipe Finder

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8servings
252calories

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Black-Eyed Pea Salad II

Source: allrecipes.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	B₂, B₃, B₆, B₉, B₁₂, H, C, P
Minerals	Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

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.
In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
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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