Black-Eyed Pea Salad II Recipe

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.

In a medium bowl mix the sun-dried tomatoes black-eyed peas onion bell pepper and feta.

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.