My husband and I love to take cooking classes in different cities. We learned how to make this classic salad in Savannah. Oh of course I cannot leave well enough alone so I did cut the fat and added a few more veggies! This beautiful flavorful salad is simple and perfect for a picnic! And just happens to be my sister’s favorite salad.

Recipe yields 8 cups & 4 weight watchers plus points per 1 cup

Dressing Ingredients:
1/4 cup red wine vinegar
2 tsp Dijon mustard ( with the seeds)
1 tsp fresh oregano
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 cup olive oil Extra virgin

Salad ingredients:
3 cups of black eyed beans ( if using caned this is 2 15 oz cans rinsed & drained.
2 celery stalks chopped (1/4 cup)
1/4 cup diced green pepper
1/2 cup red diced pepper
1/2 cup yellow diced pepper
2 TB fresh Basil
2 cups of grape tomatoes cut in half
1 medium red onion diced (1 cup)

Whisk the first 5 ingredients together and gently pour in oil.

Set a set.

Start chopping the veggies.

Place all the chopped veggies and
peppers in a 3 qt. bowl. Gently fold with spatula until mixed together.

Pour dressing over and fold to spread evenly.

Cover and let marinate over night in refrigerator.

Enjoy!