Confetti Black-eyed Pea Salad

Description

Contributed by World Recipes Y-Group

• Makes 8 servings

Ingredients

• ⅓ cup olive oil
• 2½ tbs cider vinegar
• 1 tbs spicy brown mustard
• 2 tsp finely grated yellow onion
• ½ tsp each salt and ground pepper
• 2 cans 15½ oz each black-eyed peas, drained and rinsed
• 1 yellow bell pepper, finely diced
• 1 large tomato, seeded, diced
• 4 ribs celery, thinly sliced
• 2 carrots, peeled, finely diced
• 2 tbs chopped parsley

Procedures

1. Whisk oil, vinegar, mustard, onion, salt, pepper and honey in a bowl, add peas, bell pepper, tomato, celery, carrots and parsley. Stir to combine.
2. Cover and refrigerate 24 hours before serving.