Rating: 4.5 stars 4.5
64 Ratings
  • 5 star values: 46
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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!

Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

252 calories; protein 9.1g; carbohydrates 23.7g; fat 14.3g; cholesterol 18.7mg; sodium 739.2mg. Full Nutrition
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