This salad combination may seem kind of weird but trust me it is really yummy!! I came across this recipe in People magazine and knew I had to try and recreate it. Peach season is almost over so this is the perfect time to male it. I also think this would be killer if you wanted to sub burrata instead of feta. The original recipe called for dried black eyed peas that you cook but I just used the canned kind for an easy short cut. This would be the perfect side salad with grilled chicken! Enjoy!
B L A C K E Y E D P E A + P E A C H + F E T A S A L A D
2-3 ripe peaches
1 can black eyed peas, rinsed and drained
4 oz feta
1 container micro greens- I used the Kale Micro greens
2 tablespoons chopped fresh mint
1 tablespoon chopped dill
2 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
In a bowl toss the black eyed peas with olive oil, lemon juice, mint, and dill. Season with salt and pepper to taste. Spread the beans on a platter and top with mico greens, peaches and feta and lightly toss all together. Enjoy!