Confetti Black-eyed Pea Salad

CONFETTI BLACK EYED PEA SALAD

1/3 cup olive oil 2 1/2 tbs cider vinegar 1 tbs spicy brown mustard 2 tsp finely grated yellow onion 1/2 tsp each salt and ground pepper 2 cans 15.5 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

Whisk oil, vinegar, mustard, onion, salt, pepper and honey in a bowl, add peas, bell pepper, tomato, celery, carrots and parsley. Stir to combine. Cover and refrigerate 24 hours before serving. MAKES 8 SERVINGS.*

Contributed by :

 * World Recipes Y-Group