Cowgirl Caviar

Ingredients

1 can black-eyed peas, 15 ounces, drained and rinsed

1 can cannellini beans, 15 ounces, drained and rinsed

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 large cucumber, diced

1/2 cup kalamata olives, roughly chopped

1/2 red onion, diced

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

3/4 cup crumbled feta cheese

Dressing

1/3 cup olive oil

Juice of 1 fresh lemon

Cheesy Taco Soup Recipe

Camping Mac and Cheese

Slow Cooker Chicken Tortilla Soup

1 large garlic clove, minced

2 tablespoons red wine vinegar

1 teaspoon honey

1/2 teaspoon dried oregano

Salt and black pepper, to taste

Instructions

Add the black-eyed peas, cannellini beans, diced red bell pepper, cherry tomatoes, cucumber, kalamata olives, red onion, mint, parsley, and feta to a large mixing bowl.

Gently toss everything together until the vegetables, beans, herbs, and cheese are evenly distributed.

In a small bowl or jar, combine the olive oil, fresh lemon juice, minced garlic, red wine vinegar, honey, oregano, salt, and black pepper.

Whisk the dressing for about 1 minute, or shake the jar until the mixture is smooth and well blended.

Pour the dressing over the salad.

Toss gently until all the ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend and develop.

Before serving, give the salad a gentle stir and taste for seasoning.

Serve chilled as a side dish, appetizer, or dip with pita chips.