Vibrant Black-Eyed Pea Salad
"My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Ulam, Sewickley, Pennsylvania..."
INGREDIENTS
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2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
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2 cups grape tomatoes, halved
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1 each small green, yellow and red peppers, finely chopped
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1 small red onion, chopped
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1 celery rib, chopped
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2 tablespoons minced fresh basil
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DRESSING:
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1/4 cup red wine vinegar or balsamic vinegar
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1 tablespoon stone-ground mustard
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1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
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3/4 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1/4 cup olive oil
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