Veggie Strong Black-Eyed Pea Salad

Toss black-eyed peas with peppers, tomatoes, and a mustard vinaigrette, then chill.

Prep time: 20 minutes

Cook time: 50 minutes

Serving size: 6–8 servings

Ingredients

• 2 (15.5-ounce) cans black-eyed peas, drained and rinsed
• 1 small red onion, chopped
• 2 celery stalks, chopped finely
• 1 small green bell pepper, chopped finely
• 1 small yellow bell pepper, chopped finely
• 1 pint cherry tomatoes, halved
• 2 tablespoons minced fresh basil
• 1/4 cup red wine or balsamic vinegar
• 1 tablespoon Dijon or brown mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil or vegetable oil

Instructions

1. Make the dressing: combine the vinegar, mustard, oregano, salt, and pepper in a bowl and mix well. Slowly pour in the oil while stirring constantly. Set aside.
2. Place the black-eyed peas, onion, celery, peppers, tomatoes, and basil in a bowl. Stir to mix well.
3. Pour the dressing over the salad and toss to combine.
4. Refrigerate for a few hours up to overnight for the best flavor.