Blackeye Pea Salad with Greens

By KSmitherman

Ingredients

• 1 can (15 ounces) black-eyed peas, drained and rinsed
• 1 tomato, diced (3/4 cup)
• 1/2 large red onion, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon coarsely chopped cilantro
• 1 tablespoon red-wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 6 cups baby spinach
• 2 cups baby red mustard greens

Details

Servings 4
Preparation time 10mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.

When ready to serve, combine spinach and mustard greens

in a large salad bowl. Top with the bean salad, and gently

toss to combine.