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Salad Ingredients
1 can (15 ounces) black-eyed peas, rinsed and drained, (or 2 cups cooked black-eyed peas) 2 large tomatoes, seeded and chopped 1 cup frozen whole kernel corn, thawed 1/2 cup finely chopped bell pepper (you can use green, red, or yellow, or a little of all of them). 2 large green onions with tops, finely sliced (or 1 large Vidalia onion, finely chopped) 1/4 teaspoon hot red pepper sauce
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For the Dressing
1/3 cup vegetable oil 2 tablespoons vinegar 2 tablespoons lemon juice 1 teaspoon dried basil leaves 1 tablespoon Dijon mustard 1/4 teaspoon black pepper
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(Note: If you cook the peas, be sure not to overcook them; you want them to be tender, but not mushy). In a large bowl, combine all the salad ingredients. Place the dressing ingredients in a jar with a tight fitting lid and shake well. Pour dressing over salad mixture and refrigerate for 2 or more hours. Keep refrigerated until serving. This is actually better the next day. |