MEATLESS MONDAY

This salad would be an awesome lunch or a side dish for dinner. I found it in Paula Deen's magazine. She apparently adapted it from a traditional Greek salad and added a Southern ingredient (black-eyed peas) to make it more interesting! Simple, refreshing, and easy to transport it will be a perfect dish for the two family reunions we will attend this weekend. Tis the season!

BLACK-EYED PEA GREEK SALAD

5 plum tomatoes, seeded and chopped

1 seedless  cucumber, chopped

1 green bell pepper, chopped

1 c. frozen corn, thawed

1 c. frozen black-eyed peas, blanched

1/2 c halved and pitted. kalamata olives

1/2 c. sliced red onion

 1/2 c. Greek vinaigrette dressing (Cardini's makes a delicious light Greek vinaigrette)

In a large bowl, combine tomatoes, cucumber, bell pepper, corn, black-eyed peas, olives and red onion.

Add vinaigrette, tossing gently to combine. Cover and chill, or serve immediately