Black-Eyed Pea Salad with Mustard Vinaigrette prepared with fresh cherry tomatoes, onions and a super tasty dressing. It's 100% vegan and gluten free! A great option for a tasty and satisfying dish!
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In a small bowl, whisk together the lemon juice, oil, vinegar, mustards and salt. Set aside.
Wash and pick through the shelled black-eyed peas, removing any stems or stones.
Boil a large pot of salted water; add the black-eyed peas and reduce heat to medium-low. Cook 45 minutes or until peas are soft but not mushy.
Drain black-eyed peas in a colander and place in a large salad bowl, along with the chopped red onions and the tomatoes.
Add the vinaigrette to the black-eyed peas and onions and toss.
Serve garnished with fresh herbs.
By VeggieSouls
