Red Cabbage Salad with Black-Eyed Peas

• 2 cups cooked black-eyed or yellow peas (see Notes)
• 2 cucumbers, peeled, seeded, and chopped
• 2 carrots, shredded
• 1/2 small head red cabbage, chopped
• 1/2 green bell pepper, chopped
• 4 scallions, white and green parts, thinly sliced
• 5 tablespoons white balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 1 tablespoon mustard seeds
• 1 tablespoon sweet paprika
• 1/2 teaspoon sea salt, optional
• 1/4 cup minced flat-leaf parsley, optional

1. In a mixing bowl, toss together the peas, cucumbers, carrots, cabbage, pepper, and scallions.
2. In a small mixing bowl, whisk together the vinegar and olive oil.
3. Lightly crush the mustard seeds in a mortar with a pestle and add to the oil and vinegar.
4. Add the paprika and salt, if using, whisk well, and drizzle over the salad.
5. Toss well and serve immediately.
6. Garnish with parsley.

blackeyed, cucumbers, carrots, head red cabbage, green bell pepper, scallions, white balsamic vinegar, extra virgin olive oil, mustard seeds, sweet paprika, salt, flatleaf parsley

Taken from www.cookstr.com/recipes/red-cabbage-salad-with-black-eyed-peas (may not work)