• 2 15.5- ounce cans black-eyed peas, rinsed and drained
• 4 cups Tuscan kale, thinly sliced into ribbons
• 4 cups purple curly leaf kale, thinly sliced into ribbons
• 3 large roasted assorted color bell peppers, diced
• 2 scallions thinly sliced
• 1-1/2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 2 tablespoons Calico Fish Rub 
• 1 tablespoon good deli mustard
• 2 tablespoons vegetable oil
• Salt, as needed

Combine black-eyed peas, kale, roasted peppers, and scallions in a large bowl.

In a small bowl add the apple cider vinegar, brown sugar, Calico Fish Rub, and mustard. Whisk together until combined and slowly pour in the oil until dressing is emulsified and combined. 

Pour over black-eyed pea mixture and stir well. Taste and add salt, if needed.

Refrigerate for 2 hours. The flavors in the salad will meld and the kale will become tender after sitting. Store any leftovers in an airtight storage container in the refrigerator.