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Under 30 Minutes

Black-Eyed Pea Salad with Baby Greens

  • Prep:
  • Total Time:
  • Servings: 4
Black-Eyed Pea Salad with Baby Greens

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


  1. 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.

  2. When ready to serve, combine spinach and mustard greens in a large salad bowl. Top with the bean salad, and gently toss to combine.


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