Black-Eyed Pea Salad II
Need If you have balsamic vinegar, olive oil, dehydrated sun-dried tomatoes, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.
Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened.
Drain, and cut into strips.
In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey.
Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving.