Greek Black-Eyed Pea Salad

Step 1

In a large mixing bow, combine 2 cans of drained black-eyed peas, 2 diced tomatoes, 1 diced cucumber, 1 diced green bell pepper, 1 cup Greek black olives, and ½ diced onion.

Step 2

Mix ¼ cup olive oil, ⅓ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon basil, 1 teaspoon onion powder, 2 teaspoons oregano, 2 crushed garlic cloves, and ½ teaspoon red pepper flakes together in a separate bowl. Salt and pepper to taste. Pour over salad and mix.

Step 3

Add feta to the salad. Mix salad together well. You can serve immediately, but it is best to serve an hour or more later to allow the flavors to build.