New Year's Black-eyed Pea Salad

 Happy 2013!  We survived the end of the world (again) and "live to cook another day."  :)
Here's an awesome vegetarian treatment for your New Year's "lucky" black-eyed peas.

I'm generally not one to follow such traditions, but I am one to base a weekly menu around whats on sale... and black-eyed peas are on the menu. I thought this salad would be pretty good... but I was shocked when I sampled it and I tasted BACON. I kid you not, it tastes like there's at least a 1/2 lb. of bacon in this salad!

note: this bowl was filled to the brim when I started "tasting" it.

This is a great make-ahead recipe for family gatherings, showers, parties and potlucks!

Ingredients

• 1 c smoked sun-dried tomatoes (Moistened in warm water and drained if they are very dehydrated)
• 15 oz black-eyed peas, drained
• 1/2 small red onion, chopped
• 1 green bell pepper, chopped
• 6 oz crumbled feta cheese
• 1/4 cup olive oil
• 1/4 cup red wine vinegar 
• 1 tablespoon Dijon mustard
• 1 tablespoon local honey
• 2 tsp. dried oregano

Directions

1. Re-hydrate the tomatoes if necessary, and chop them into small pieces.
2. Combine the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta in a large bowl. 
3. In a small bowl, whisk together the oil, vinegar, Dijon mustard, and honey. Pour the dressing over the salad and toss well.  Refridgerate for at least 2 hours and serve chilled.

Adapted from a recipe at: http://allrecipes.com/Recipe/Black-Eyed-Pea-Salad-II/Detail.aspx