Black-Eyed Pea Salad II

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup dehydrated sun-dried tomatoes
• 2 (15 ounce) cans black-eyed peas, drained
• 1/2 small red onion, chopped
• 1 small green bell pepper, chopped
• 1 (6 ounce) package crumbled feta cheese
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the dehydrated sun-dried tomatoes in a heatproof bowl and cover with boiling water. Let soak for 10 minutes until softened, then drain well and chop finely.

2. Rinse and drain the black-eyed peas in a colander, then tip them into a large mixing bowl.

3. Add the chopped sun-dried tomatoes, chopped red onion, and chopped green bell pepper to the bowl with the peas.

4. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until smooth and well combined.

5. Pour the dressing over the salad and toss gently to coat everything evenly.

6. Fold in the crumbled feta cheese just before serving so it stays intact. Chill the salad for 15 to 30 minutes before serving if time allows.