This salad combination may seem kind of weird but trust me it is really yummy!!  I came across this recipe in People magazine and knew I had to try and recreate it.  Peach season is almost over so this is the perfect time to male it.  I also think this would be killer if you wanted to sub burrata instead of feta.   The original recipe called for dried black eyed peas that you cook but I just used the canned kind for an easy short cut.  This would be the perfect side salad with grilled chicken!  Enjoy!

B L A C K   E Y E D  P E A  + P E A C H  +  F E T A   S A L A D 

2-3 ripe peaches

1 can black eyed peas, rinsed and drained

4 oz feta

1 container micro greens- I used the Kale Micro greens

2 tablespoons chopped fresh mint

1 tablespoon chopped dill

2 tablespoons olive oil

juice of 1 lemon

salt and pepper to taste

In a bowl toss the black eyed peas with olive oil, lemon juice, mint, and dill.  Season with salt and pepper to taste. Spread the beans on a platter and top with mico greens, peaches and feta and lightly toss all together.  Enjoy!