Chopped veggie bean salad recipe

Ingredients

• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons walnut oil
• 1 clove garlic, minced
• Sea salt to taste
• Freshly ground black pepper to taste
• ⅛ teaspoon cayenne

• 1 cup black-eyed peas, cooked
• 1 cup couscous, cooked
• 1 stalk celery, chopped
• 1 carrot, chopped
• ¾ cup pecans, chopped; reserve ½-cup whole pecans for garnish
• ½ onion, diced
• 1 teaspoon fresh parsley, chopped
• ½ teaspoon marjoram

1. Whisk mustard and lemon juice together in a small bowl until smooth. Add oil, garlic, salt, pepper, and cayenne and blend well.
2. Place black-eyed peas, couscous, celery, carrot, chopped pecans, onion, parsley, and marjoram in a salad bowl and toss with the dressing.
3. Garnish with whole pecans.