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Corn With Black-eyed Peas - Salad
Remember to always use fresh
ingredients whenever possible.
Makes 4 servings:
IN A LARGE BOWL COMBINE THE FOLLOWING:
1 cup of cooked black-eyed peas
1 cup of fresh or frozen corn-cooked
3 medium celery ribs-thinly sliced
1 medium red bell pepper-diced
3 to 5 spring onions-sliced thinly
IN ANOTHER BOWL COMBINE AND WISK :
3 T Balsamic vinegar (I use Fiorucci)
2 t honey
1t Dijon mustard
1/2 t salt
1/8 t freshly ground black pepper
1/4 cup plus 3 T of safflower oil or olive oil
(optional: a bunch of dandelion greens washed and dried to put on the plate or
use mixed greens)
Refrigerate separately until ready to serve. Toss and serve.
Good Eating! Linda
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