Inspired by a cold-bar offering at my local co-op, this zesty salad is a reliable snack, side, or picnic offering. Most black-eyed pea salads use bell peppers, but I much prefer the flavor and crunch of carrots in the mix. —pistolwink
small to medium carrots, diced
small to medium red onion, diced
can black-eyed peas (15 oz.), drained and rinsed
good handful parsley leaves (I use flat), chopped
good handfuls spinach, chopped roughly (slightly bigger pieces are fine here)
Whisk together dressing ingredients, then use a spatula to get it all into the salad. With the spatula, gently stir to distribute the dressing throughout—do this for at least a minute or two so that the spinach gets slightly wilted.