Black-Eyed Pea Salad II recipe

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Ingredients

1 cup dehydrated sun-dried tomatoes
2 (15 ounce) cans black-eyed peas, drained
½ small red onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) package crumbled feta cheese
⅓ cup olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey

Nutrition Info

252.4 calories
carbohydrate: 23.7 g
cholesterol: 18.7 mg
fat: 14.3 g
fiber: 4.5 g
protein: 9.1 g
saturatedFat: 4.6 g
servingSize: -
sodium: 739.2 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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!

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