Black Eyed Pea Salad

Fresh Black-Eyed Pea Salad

4 cups fresh black-eyed peas

1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced (optional)
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup White Muscadine Vinegar
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
freshly ground black pepper, to taste

Add peas to a pot and cover with water.  Simmer on medium until soft.  Cool.  Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with pepper. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be. 

Southwest Black Bean Salad

This black bean salad makes a great weekday lunch served in a whole wheat wrap, or a crowd pleasing (and healthy!) appetizer.  

Black Bean Salad

Ingredients

2    cup    cooked black beans

1    cup    tomatoes, diced

1    cup cooked fresh or frozen corn

1   Avocado, diced 

1/2    cup    green onion, chopped

4    oz    2% mozzarella

2    tbsp    olive oil

1    tbsp    Red Muscadine Wine Vinegar

1    Tbsp Southwest Spice Blend

1    tbsp    garlic, minced

Directions

Mix all ingredients together and serve in whole wheat tortilla or as a dip