Black Eyed Pea Salad

Add the olive oil, vinegar, Dijon mustard, honey, 1 teaspoon fine sea salt, and ½ teaspoon ground black pepper to a large mixing bowl. Stir well to mix the dressing. 2. Next, finely dice the red onion. As soon as it's chopped, add it to the bowl of dressing and stir well. This will help the onion flavor mellow, so it's not quite as sharp. 3. Finely chop the bell peppers and celery and add them to the bowl of salad dressing as you go. Then, open the two cans of black-eyed beans and drain them through a fine-mesh strainer. Rinse well under running water until no bubbles form on the surface. Drain well, then transfer them to the bowl of dressing and veggies. 4. Add the freshly chopped cilantro and stir well. Cover the salad bowl tightly and transfer it to the fridge. Let it marinate for 2 to 4 hours before serving. Then taste the salad and serve it chilled. (I usually add another ½ teaspoon of salt at this point, but add it to your taste.) This salad can be stored in an airtight container in the fridge for up to 4 days. 5. prep5 mins 6. cook0 mins 7. total5 mins