Eatonville Restaurant's Black Eyed Peas Salad - DC News FOX 5 DC WTTG

Eatonville Restaurant's Black Eyed Peas Salad

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Eatonville Restaurant's Black Eyed Peas Salad:

Salad -
8 oz. of Field Greens
1 pint of Grape Tomatoes
1 small Carrot (shredded)

Dressing -
Olive Oil (to drizzle)
1/4 cup of Citrus Vinaigrette

2 cups of Black Eyed Peas
1 small Green Pepper (diced)
1 small Red Pepper (diced)
1/2 cup of Spanish Onions
1 tsp of Fresh Cilantro (chopped)
1 tsp of Ground Cumin
Salt & Pepper to taste

Combine the Field Greens, Tomatoes and Carrot in a large mixing bowl. Set aside.

In a medium size mixing bowl: toss the Black Eyed Peas, diced Green & Red Peppers, Spanish Onions, Cilantro, Ground Cumin and Salt & Pepper to taste to create the Salsa.

Add the Salsa to the Salad in the large mixing bowl. Toss along with the Citrus Vinaigrette and a drizzle of Olive Oil.

Servings: About 4.

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