Black-Eyed Pea Salad With Lime Vinaigrette

• Salad
• 3 small to medium carrots, diced
• 1/2 small to medium red onion, diced
• 1 can black-eyed peas (15 oz.), drained and rinsed
• 1 good handful parsley leaves (I use flat), chopped
• 2 good handfuls spinach, chopped roughly (slightly bigger pieces are fine here)
• Dressing
• 2 tablespoons quality extra-virgin olive oil
• 1 tablespoon balasamic vinegar
• Juice and zest of 1 lime
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Add all salad ingredients to a large bowl.
2. Whisk together dressing ingredients, then use a spatula to get it all into the salad. With the spatula, gently stir to distribute the dressing throughout-do this for at least a minute or two so that the spinach gets slightly wilted.
3. Chill and enjoy!

salad, carrots, red onion, blackeyed peas, parsley, handfuls spinach, dressing, extravirgin olive oil, balasamic vinegar, lime, salt, freshly ground pepper

Taken from food52.com/recipes/38116-black-eyed-pea-salad-with-lime-vinaigrette (may not work)