- 2 (15 oz can) Black-eyed peas drained
- 1/2 Red onion chopped
- 1 Small red bell pepper finely chopped
- 1 Jalapeno finely chopped
- 1 English cucumber
- 3 Green onions (scallions) chopped
- 2 tbsp Chopped fresh parsley leaves
- 3 tbsp Feta cheese optional (add when ready to serve the salad)
Vinaigrette
- 1.5 tbsp Honey
- 2 tsp Dijon mustard
- 1/2 tsp Fine sea salt plus more to taste
- 1/2 tsp Freshly crushed black pepper plus more to taste
- 1 Large garlic clove minced
- 4 tbsp Balsamic vinegar
- ⅓ cup Extra virgin olive oil
Combine all the ingredients for the salad in a large bowl.
In a separate bowl or mason jar, whisk together the ingredients for the vinaigrette.
Toss the black eyed pea salad with the vinaigrette. If time permits, let it marinate in the fridge for up to 8 hours.
Garnish with crumbled feta cheese, optional. Serve and enjoy!
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Serving: 1g | Calories: 221kcal | Carbohydrates: 23.1g | Protein: 5.9g | Fat: 13.3g | Saturated Fat: 1.8g | Sodium: 39mg | Potassium: 306mg | Fiber: 4.3g | Sugar: 7.2g | Calcium: 33mg | Iron: 2mg