Black-Eyed Pea Salad with Baby Greens

INGREDIENTS

• 1 can (15 ounces) black-eyed peas, drained and rinsed
• 1 tomato, diced (3/4 cup)
• 1/2 large red onion, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon coarsely chopped cilantro
• 1 tablespoon red-wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 6 cups baby spinach
• 2 cups baby red mustard greens