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2 15-ounce cans black-eyed peas, drained and rinsed
Dressing:
In a large bowl, mix black-eyed peas, corn, celery, red pepper, green onion, and parsley. I thought it needed more onion and I didn't have any more green onions, so I added a handful of dried minced onion. Also I added some minced garlic, the kind that comes in a jar, more parsley, and more black pepper. We like things to have flavor!
To make dressing: In a small jar with a tightfitting lid, combine balsamic vinegar, honey, salt and pepper, mustard, and oil. Shake well. Pour over salad.
Refrigerate salad at least 2 hours before serving to allow flavors to meld.
This salad seems to improve as it stays in the refrigerator. It is very colorful and so tasty.
Poster's Notes:
Posted by Steve and Marilyn Kerman
Nutritional Info Per Serving: N/A
2 cups frozen white corn, uncooked
3 stalks celery, chopped about size of peas
2 red bell peppers, seeded, chopped about size of peas
3 green onions, chopped
2 tablespoons chopped fresh parsley
1/3 cup balsamic vinegar
1 tablespoon plus 2 teaspoons honey
1-1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons Dijon mustard
3/4 cup vegetable oil
Here is an interesting, easy and delicious salad. We loved it!