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!

Step: 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.

Step: 2

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

Step: 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.

Per Serving: 252 calories; protein 9.1g; carbohydrates 23.7g; fat 14.3g; cholesterol 18.7mg; sodium 739.2mg.

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One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .