Black-Eyed Pea Tomato Salad

Certainly! Here's a delicious recipe for Black-Eyed Pea Tomato Salad:

2 cans (15 ounces each) black-eyed peas, drained and rinsed 2 cups cherry tomatoes, halved 1 red bell pepper, diced 1/2 red onion, finely chopped 1/4 cup fresh cilantro, chopped Salt and pepper to taste


1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 clove garlic, minced 1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup 1/2 teaspoon ground cumin Salt and pepper to taste


Prepare the salad ingredients: In a large mixing bowl, combine the black-eyed peas, cherry tomatoes, diced red bell pepper, chopped red onion, and chopped cilantro. Toss gently to mix everything together.

Make the dressing: – In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, honey or maple syrup, and ground cumin until well combined.

Combine salad and dressing: Pour the dressing over the black-eyed pea mixture in the large bowl. Gently toss the salad until all the ingredients are evenly coated with the dressing.

Chill and serve: Cover the bowl with plastic wrap or transfer the salad to a covered container.

– Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.


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