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- Black-Eyed Pea Salad with Spicy Mustard Dressing - Adapted From Country Living, December 2011
- 2 cans (15 oz.) black-eyed peas, picked over and rinsed
- 1 can (15 oz.) butter beans, rinsed
- 2 cups diced ham
- 3 medium carrots, diced
- 3 large ribs celery, diced
- 1 small shallot, finely diced
- 1/4 cup chopped parsley
- Dressing:
- 1/4 cup cider vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped fresh tarragon leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
View Full Recipe at Pots and Pins
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