Black-Eyed Pea Salad Ii

• 1 cup dehydrated sun-dried tomatoes
• 2 (15 ounce) cans black-eyed peas, drained
• 1/2 small red onion, chopped
• 1 small green bell pepper, chopped
• 1 (6 ounce) package crumbled feta cheese
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

1. Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips.
2. In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
3. In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving.

tomatoes, blackeyed peas, red onion, green bell pepper, feta cheese, olive oil, balsamic vinegar, mustard, honey

Taken from www.allrecipes.com/recipe/86986/black-eyed-pea-salad-ii/ (may not work)