Cajun Black-Eyed Pea Salad with Gluten-Free Cornbread Croutons

Ingredients

• 1 15 oz can Black-Eyed Peas
• 1 medium Red Bell Pepper
• 2 stalks Celery
• 0.25 medium Red Onion
• 1 small Jalapeno
• 4 slices Gluten-Free Cornbread
• 2 tbsp Olive Oil
• 0.5 cup Cajun Vinaigrette
• 0.25 cup Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tsp Dijon Mustard
• 1 tsp Cajun Seasoning
• 1 tsp Honey

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C. Toss cubed gluten-free cornbread with olive oil and bake for 10-12 minutes, or until golden brown and crispy. Let cool.
2. 2In a large bowl, combine black-eyed peas, red bell pepper, celery, red onion, and jalapeno.
3. 3In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Cajun seasoning, and honey to make the vinaigrette.
4. 4Pour vinaigrette over salad and toss to combine.
5. 5Top with gluten-free cornbread croutons and serve immediately.

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