Salad Recipe ∶ Black-Eyed Pea Salad II

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!

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

Cooking Directions

1. 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.
2. In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
3. 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

• calories252.4
• carbohydrateContent23.7 g
• cholesterolContent18.7 mg
• fatContent14.3 g
• fiberContent4.5 g
• proteinContent9.1 g
• saturatedFatContent4.6 g
• sodiumContent739.2 mg
• sugarContent7.1 g