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Black-Eyed Pea Salad I (P, TNT)
Source: Susie
Serves: 12

2 15-ounce cans black-eyed peas, drained and rinsed
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

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:
Here is an interesting, easy and delicious salad. We loved it!

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A