Black-Eyed Pea Salad II recipe
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- 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 caloriescarbohydrate: 23.7 gcholesterol: 18.7 mgfat: 14.3 gfiber: 4.5 gprotein: 9.1 gsaturatedFat: 4.6 gservingSize: -sodium: 739.2 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Black-Eyed Pea Salad II
Directions
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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.