Four Legume Salad

• 3 ounces small diced bacon
• 2 tablespoons diced red onion
• 2 tablespoons chopped red bell pepper
• 1/2 cup cooked field peas
• 1/2 cup cooked chick peas
• 1/2 cup cooked black eyed peas
• 1/2 cup cooked red kidney beans
• 1 tablespoon chopped fresh basil
• 1 1/2 teaspoons chopped fresh mint
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cumin
• Salt and pepper
• 1 large ripe tomato
• 1 cup chiffonnade of cleaned spinach

1. Cook bacon until crisp in a small saute pan, add the onion and peppers.
2. Toss and cook for 1 minute.
3. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings.
4. Mix well.
5. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad.
6. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad.

bacon, red onion, red bell pepper, peas, peas, cooked black eyed peas, beans, fresh basil, fresh mint, olive oil, balsamic vinegar, ground cumin, salt, tomato, chiffonnade

Taken from www.foodnetwork.com/recipes/emeril-lagasse/four-legume-salad-recipe.html (may not work)