Black-Eyed Pea Salad Ii

1. 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. 2

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

3. 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 · 4 servings · Values may vary.

No additional tips available.