Letters From Andy

Ingredients

• 1 can (15 oz) black-eyed peas, drained & 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
• salt & pepper to taste
• 4 cups salad greens or baby spinach
• 4 cups baby red mustard greens

Recipe Notes

Adapted from Martha Stewart Living. Serves 4.

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 salad greens and mustard greens in a large salad bowl. Top with the bean salad, and gently toss to combine.