Four Legume Salad
| Yield: | 2 servings |
| Categories: |
| 3 | oz | Small-diced bacon |
| 2 | tb | Diced red onion |
| 2 | tb | Chopped red bell pepper |
| 1/2 | c | Cooked field peas |
| 1/2 | c | Cooked chick peas |
| 1/2 | c | Cooked black eyed peas |
| 1/2 | c | Cooked red kidney beans |
| 1 | tb | Chopped fresh basil |
| 1 1/2 | ts | Chopped fresh mint |
| 3 | tb | Olive oil |
| 1 | tb | Balsamic vinegar |
| 1 | ts | Ground cumin |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | lg | Ripe tomato |
| 1 | c | Chiffonnade of cleaned spinach |
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