Black Eyed Pea and Spinach Salad
A fresh, zesty Southern-style salad made with black eyed peas, spinach, cherry tomatoes, and a lemon-garlic dressing. perfect as a hearty side or light main dish.
Ingredients
Salad Base
- 2 cups black eyed peas cooked and drained
- 3 cups fresh spinach chopped
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- salt and pepper to taste
- 1/4 cup feta cheese crumbled
Instructions
- Rinse and drain your black eyed peas. If using dried peas, cook them in advance until tender but not mushy.
- In a large bowl, combine black eyed peas, spinach, cherry tomatoes, and red onion.
- In a small jar, whisk together olive oil, lemon juice, garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine and coat everything evenly.
- Top with crumbled feta just before serving.
Notes
Do not overcook your black eyed peas they should be tender, not mushy. Keep the dressing separate until ready to serve to maintain the spinach’s freshness.