BLACK-EYED PEA SALAD II

Black-Eyed Pea Salad II image

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!

Provided by BIG CHEESE

Time 1h15m

Yield 8

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 739.2 mg, Sugar 7.1 g