Prep time: 10 minutes                  Cook time: 35 minutes


1 large bunch of spinach, about 1 pound, washed, chopped
1 package of feta cheese, about 4 ounces
1 jar of sun-dried tomatoes in oil, about 8 ounces, diced
1 cup black olives, preferably Kalamata or oil-cured
1 finely chopped green onion
1 finely chopped garlic clove
2 cans drained, rinsed black-eyed peas (two 15-oz cans)
1 tsp Salt


  1. Add spinach to a large bowl.
  2. Crumble feta cheese into the bowl.
  3. Dice and add all other ingredients, except the lemon juice. Mix well.
  4. Add the black-eyed peas to the salad and mix well.
  5. Squirt some lemon juice over each serving before you take them to the table.

Serves 8-10