Black Eyed Pea Salad
This eye-catching black eyed pea salad is packed with nutrient-dense ingredients for a healthy dish that's ready for weeknights or picnics.
Prep time:
Serves: 10
Calories per serving: 63
Ingredients:
Serves: 10
Calories per serving: 63
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
Directions:
In a large bowl, combine the black eyed peas, tomatoes, peppers, onion, celery and basil. Editor's tip: If you're using dried black eyed peas make sure to cook them beforehand.
Whisk the vinegar, mustard, oregano, salt and pepper together in a small bowl. Gradually whisk in the oil until it's blended. Drizzle the dressing over the salad and toss to coat. Cover and refrigerate the salad for at least three hours before serving.
Source: tasteofhome.com
Whisk the vinegar, mustard, oregano, salt and pepper together in a small bowl. Gradually whisk in the oil until it's blended. Drizzle the dressing over the salad and toss to coat. Cover and refrigerate the salad for at least three hours before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.