Ingredients
- 3 ounces small diced bacon
- 2 tablespoons diced red onion
- 2 tablespoons chopped red bell pepper
- 1/2 cup cooked field peas
- 1/2 cup cooked chick peas
- 1/2 cup cooked black eyed peas
- 1/2 cup cooked red kidney beans
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons chopped fresh mint
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cumin
- Salt and pepper
- 1 large ripe tomato
- 1 cup chiffonnade of cleaned spinach
Directions
Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad.
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