Ingredients
1 can (15 ounces) black-eyed peas, drained and rinsed
1 tomato, diced (3/4 cup)
1/2 large red onion, thinly sliced
1 garlic clove, minced
1 tablespoon coarsely chopped cilantro
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
6 cups baby spinach
2 cups baby red mustard greens
Preparation
In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
When ready to serve, combine spinach and mustard greensin a large salad bowl. Top with the bean salad, and gentlytoss to combine.
