Black-Eyed Pea Salad with Mustard Vinaigrette
- In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
- For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
- Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens. Makes 6 servings.
Nutrition Facts (Black-Eyed Pea Salad with Mustard Vinaigrette)
- Per serving:
- 236 kcal
- 13 g
- (2 g
- 0 mg
- 368 mg
- 24 g
- 7 g