Black Eyed Pea Salad on Toast

Black-eyed peas tossed with fresh veggies, herbs and vinaigrette on toasted 7 grain.


  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Old Style (Grainy) Mustard
  • 2 Garlic Cloves, grated
  • Salt and Pepper, to taste
  • ¼ C. Olive Oil
  • 1 Can (15 oz.) Black-eyed Peas, rinsed and drained
  • 2 Small Zucchini or crookneck squash, cut into ¼-inch coins, quartered
  • ½ Red Onion, finely diced
  • 1 Pint cherry tomatoes, halved
  • 2 Tbsp. Fresh Dill, finely chopped; more for garnish
  • 6 slices Canyon Bakehouse 7 Grain Bread, toasted
  • Hot sauce (optional), to serve


  1. In a small bowl, whisk together the vinegar, mustard, grated garlic, salt and pepper. Whisking, slowly add the olive oil to emulsify.
  2. Combine the prepared black-eyed peas, zucchini, red onion, cherry tomatoes and dill. Toss the mixture in the vinaigrette.
  3. Spoon the salad onto toasted 7 Grain bread. Garnish with more fresh dill and serve with hot sauce, if desired.