- 1 lb black-eyed peas, or 4, 15-ounce cans, drained
- 3 green onions, coarsely chopped
- 1 carrot, peeled and grated
- 3 Tbsp red wine vinegar
- 1 cup mint, chopped
- 1/2 red onion, chopped
- 1 cup greens, such as spinach, baby kale, or sweet dandelion, chopped
- 1/4 cup extra-virgin olive oil
- salt and pepper, optional
- dill, optional for garnish
If using dried black-eyed peas, cook in preferred method until peas are tender. If using canned beans, drain then heat on the stove over medium heat.
While the black-eyed peas are still hot and steaming, mix all the ingredients in a large bowl, tossing to combine. Add salt and pepper to taste.
Garnish with dill, if using.
Serve warm or cold.
