Food & Cooking Recipes Salad Recipes Black-Eyed Pea Salad with Baby Greens 4.1 (8) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 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. Ingredients 1 can (15 ounces) black-eyed peas, drained and rinsed 1 tomato, diced (¾ cup) ½ 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 Directions 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 greensin a large salad bowl. Top with the bean salad, and gentlytoss to combine. Print