Black-Eyed Pea and Balsamic Salad

We love this time of year! The spring weather combined with fresh produce, makes for delicious meals. Mother’s Day is this weekend and lunch outside sounds fabulous to me! I made this Black-eyed Pea Salad last weekend and paired it with some seriously good fried chicken. No complaints from my crowd. I hope yours enjoys it too!

Black-Eyed Pea and Balsamic Salad  

Ingredients:

• 2 Cups Succotash Mix (frozen and thawed or canned)

• 2 Cups Black-Eyed Peas (fully cooked and thawed)

• 2 Cups Cherry Tomatoes (Halved)

• 2 Cups Cucumber (Quartered)

• 1/4 Cup White Wine Vinegar 

• 1/4 Extra Virgin Olive Oil

• 1/4 Balsamic Glaze 

• 1 Cup Basil, Roughly Chopped 

• 1 Teaspoon Cracked Pepper (to taste)

• 1 Teaspoon Sea Salt (to taste)

Instructions:

1. In a large mixing bowl, combine room temperature Black-Eyed Peas and Succotash Mix. If you cannot find the succotash mix in the frozen food section, you can use a can drained or, you can make your own (leave out the seasonings they list).

2. Add in the Tomatoes and Cucumbers, mix well.

3. Add in the White Wine Vinegar, Extra Virgin Olive Oil and Balsamic Glaze, mix well. 

4. Next you will add in your Chopped Basil, Cracked Pepper and Sea Salt- Mix well. Top with additional cracked pepper to taste and basil leaves as garnish. Enjoy!