This was a winner at our Christmas dinner, so much that I’ll probably serve it again for New Year’s dinner. Eating black-eyed peas on New Year’s Day is, after all, a Southern tradition. Thank goodness it’s such a tasty one!
1 can black-eyed peas, drained and rinsed
2/3 cup sun-dried tomatoes packed in olive oil, chopped (reserve 3 tbsp oil)
1/2 large red onion, thinly sliced
1 tbsp chopped cilantro
2 tbsp red wine vinegar
1-1/2 tsp Dijon mustard
6 cups baby spinach
1) In medium-sized bowl mix: black-eyed peas, sun-dried tomatoes, red onion, cilantro, vinegar, reserved sun-dried tomato oil, and mustard; refrigerate 1 hour
2) Place spinach in large salad bowl, spoon black-eyed pea mixture on top and lightly toss; serve
Servings: 6-8 as a side
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