Black-Eyed Pea Salad II So Tasty

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Black-Eyed Pea Salad II

"My husband loves peas and beans, however I do not like the southern way of cooking them. I got here up with this recipe so we ought to each enjoy black-eyed peas. This salad is so wealthy and sweet with flavor, and all of the substances pass high-quality together! It is even better day after today!"

Ingredients :

1 cup dehydrated sun-dried tomatoes
2 (15 ounce) cans black-eyed peas, tired
half small crimson onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) package deal crumbled feta cheese
1/three cup olive oil
1/four cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Place solar-dried tomatoes in a small bowl with sufficient boiling water to cowl. Allow to take a seat 3 minutes, or till softened. Drain, and reduce into strips.
In a medium bowl, blend the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
In a separate bowl, whisk collectively olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour earlier than serving.

Notes :

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