Summer Tomato and Black-Eyed Pea Salad
 
Makes 4 to 6 servings
Ingredients
  • ¼ cup olive oil
  • 2 tablespoons cane vinegar
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon Creole seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ pounds large ripe tomatoes, cut into wedges
  • 3 cups cooked black-eyed peas* (about 1½ cups dried peas, cooked according to package directions)
  • 1 small yellow onion, sliced
  • ¼ cup roughly chopped fresh basil
Instructions
  1. In a large bowl, whisk together oil, vinegar, mustard, Creole seasoning, salt, and pepper until well combined. Add tomatoes, peas, onion, and basil, gently tossing until well combined.
Notes
*We used Camellia Brand Blackeye Peas.
Recipe by Louisiana Cookin' at https://louisianacookin.com/summer-tomato-and-black-eyed-pea-salad/