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  1. #1
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    Dec 2009

    Default Black-Eyed Pea Salad

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    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


    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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