2 cans (15oz ea) black eyed peas, rinsed and drained OR 8oz frozen cooked to pkg directions and cooled
8-10 cherry tomatoes, halved
1/4 c sliced green onion/scallion or red onion
1 small sweet bell pepper, or two, your choice (no green)
1 jalapeño, finely chopped (with or without seeds) - optional
Dressing
1/4 c red wine or cider vinegar
1/4 c extra virgin olive oil
1 Tbsp stone ground mustard
1/4 tsp dried oregano or Italian seasoning
1/2 tsp salt & pepper
1/2 tsp sugar substitute or regular granulated sugar
In a large bowl, combine all of the salad ingredients. In a 2c measuring cup, measure out the oil and vinegar and combine. Add the rest of the dressing ingredients and whisk until all are combined. Pour over salad and gently mix well.
Let sit to marinate 1 hr or overnight. This can be served chilled or room temperature.
8-10 cherry tomatoes, halved
1/4 c sliced green onion/scallion or red onion
1 small sweet bell pepper, or two, your choice (no green)
1 jalapeño, finely chopped (with or without seeds) - optional
Dressing
1/4 c red wine or cider vinegar
1/4 c extra virgin olive oil
1 Tbsp stone ground mustard
1/4 tsp dried oregano or Italian seasoning
1/2 tsp salt & pepper
1/2 tsp sugar substitute or regular granulated sugar
In a large bowl, combine all of the salad ingredients. In a 2c measuring cup, measure out the oil and vinegar and combine. Add the rest of the dressing ingredients and whisk until all are combined. Pour over salad and gently mix well.
Let sit to marinate 1 hr or overnight. This can be served chilled or room temperature.
