Black-Eyed Pea Salad with Baby Greens
Baby spinach and red mustard leaves are more tender and spicy than the familiar varieties of those greens. You can use other spicy baby lettuces, such as chard and tatsoi, or look for packaged blends (sometimes called spring or Asian mix) in many supermarkets.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, October 2009
- 1 can (15 ounces) black-eyed peas, drained and rinsed
- 1 tomato, diced (3/4 cup)
- 1/2 large red onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon coarsely chopped cilantro
- 1 tablespoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 6 cups baby spinach
- 2 cups baby red mustard greens
In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
When ready to serve, combine spinach and mustard greens in a large salad bowl. Top with the bean salad, and gently toss to combine.