Black Eyed Pea Salad on Toast
Ingredients
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2 Tbsp. Apple Cider Vinegar
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1 Tbsp. Old Style (Grainy) Mustard
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2 Garlic Cloves, grated
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Salt and Pepper, to taste
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¼ C. Olive Oil
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1 Can (15 oz.) Black-eyed Peas, rinsed and drained
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2 Small Zucchini or crookneck squash, cut into ¼-inch coins, quartered
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½ Red Onion, finely diced
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1 Pint cherry tomatoes, halved
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2 Tbsp. Fresh Dill, finely chopped; more for garnish
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6 slices Canyon Bakehouse 7 Grain Bread, toasted
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Hot sauce (optional), to serve
Directions
- In a small bowl, whisk together the vinegar, mustard, grated garlic, salt and pepper. Whisking, slowly add the olive oil to emulsify.
- Combine the prepared black-eyed peas, zucchini, red onion, cherry tomatoes and dill. Toss the mixture in the vinaigrette.
- Spoon the salad onto toasted 7 Grain bread. Garnish with more fresh dill and serve with hot sauce, if desired.