Prepare the vinaigrette by whisking the ingredients together in a medium-sized bowl.
Place the black-eyed peas and sorghum in a large bowl along with the veggies. Stir to combine. Pour the dressing over the salad and stir to combine. Cover and refrigerate for at least 2 hours before serving or overnight. Serve cold or at room temperature.
Nutrition
Calories: 260kcal
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