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!
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 252 calories; protein 9.1g; carbohydrates 23.7g; fat 14.3g; cholesterol 18.7mg; sodium 739.2mg.
Fruit salad is morely of the nicest salads to produce . It is more in fibre and water produce . As fruits can make natural sugar , you must have it for breakfast . The sugar can will give you enough energy for the day and make body fit with your sweet cravings too.
Salads often get a bad rap for being unpleasant (if they’re lean and mean) or not good for body (if they’re not lean and mean). The core of middle ground is less talked more , but it’s exactly where you’ll find the good vegetable fruit that may get weight loss.
