Black Eyed Peas and Sun Dried Tomato Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup dehydrated sun-dried tomatoes | Finely chopped with food processor |
| 2 (15 oz.) cans no added salt black-eyed peas | Drained, rinsed |
| 1 small red onion | Washed, peeled and chopped |
| 1 small green bell pepper | Washed, trimmed and chopped |
| 1 (6 oz.) package crumbled reduced fat feta cheese | |
| 1/3 cup olive oil | |
| ¼ cup balsamic vinegar | |
| 1 tablespoon Dijon mustard | |
| 1 tablespoon honey |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place sun-dried tomatoes in a small bowl with enough boiling water to cover. | |
| 2 | Allow to sit 3 minutes, or until softened. | |
| 3 | Drain and cut into strips. | |
| 4 | In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper and feta. | |
| 5 | In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard and honey. | |
| 6 | Drizzle over the salad and gently toss to coat. Chill. |
Posted in Side Dish, Starch Side Recipes
