Whole Food, Plant-Based Recipe Collard Greens, Black-Eyed Peas and Roasted Sweet Potato Salad

Ingredients

• 2 15-oz cans black-eyed peas, drained
  

• 2 cups collard greens, chopped
  
• 2 cups sweet potatoes, diced and roasted
  
• 1 carrot, peeled and grated
  
• 1 cup mint, chopped
  
• ½ cup small red onion, diced
  
• Salt and pepper, to taste

For the dijon mustard vinaigrette

• ½ cup raw apple cider vinegar
  

• ½ cup Dijon mustard
  
• 4 T maple syrup
  
• 3 cloves garlic, minced
  
• ¼ tsp sea salt, to taste
  
• ⅛ tsp cayenne pepper, to taste

Instructions

1. Place drained black-eyed peas in a large bowl. Add all other ingredients and toss.
2. Add salt and pepper to taste.
3. You can warm this salad or serve chilled.

For the vinaigrette

1. Place all the ingredients in a small bowl. Using a small whisk, whisk everything together until fully combined.
2. Drizzle just enough of mustard vinaigrette to coat the salad, toss, plate and serve.
3. Store any remaining vinaigrette in a glass container and place in the refrigerator.