Reviewed: Mar. 23, 2012

This was great. Light and refreshing if eaten immediately. More depth and richness if left to marinade. I used Gulden's mustard (because I love it!), spring onions (since they were growing in my garden and it's spring!), and a red sweet pepper for great color and taste. I didn't have feta, but I don't think it is missing it. I agree that it would be even richer with a reduced balsamic. I could see this also being tasty with some chopped basil, or a little oregano. The spring onion was nice for a crisp, light taste, but I think the red onion would be even better for a more complex taste. I could see myself making this salad a couple times a year.

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Reviewer:

honeybadger

Reviewed: Jan. 23, 2012

I made the recipe as stated. A nice alternative to other Black-Eyed Pea recipes for New Year's. Will make again.

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Reviewer:

Kym's Kitchen

Cooking Level: Intermediate

Reviewed: Apr. 18, 2011

Nothing special. It was okay.

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Reviewer:

Christine

Reviewed: Mar. 5, 2011

Absolutely delicious. I upped the vinegar and dijon and decreased the olive oil. Fabulous.

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Reviewer:

Parco Moon

Cooking Level: Expert

Home Town: Athens, Georgia, USA

Reviewed: Feb. 8, 2011

I really enjoyed this...made it in advance and had it for dinner. I did use sun-dried tomatoes from a jar and did not have to rehydrate them.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jan. 31, 2011

I made this for New Years Day and it was a huge hit. Very good!

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Reviewer:

knance

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Cooking Level: Expert

Living In: Dahlgren, Virginia, USA

Reviewed: Jan. 30, 2011

Delicious, couldn't keep it away from my coworkers. Used a jar of sun dried tomatoes in olive oil and used the olive oil in the jar. Next time I would try to cut the sun dried tomatoes more.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 15, 2011

Maybe it's the black-eyed pea taste itself, but we didn't care for this at all -- less so the next day. Too vinegar/sharp tasting. This is definitely not one of those recipes saved to my list of "greats" that I'd like to make regularly.

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Reviewer:

Elizabeth

Reviewed: Jan. 8, 2011

I'm glad I did not rate this the same day I made it because I honestly wasn't impressed. Having let it sit in the fridge for a couple of days, I forgot I even made it. Just tasted it again and what a difference! Good mixing of flavors and I'm adding to my vegetarian lunch menus.

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