Ingredients
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained2 cups grape tomatoes, halved1 each small green, yellow and red peppers, finely chopped1 small red onion, chopped1 celery rib, chopped2 tablespoons minced fresh basilDRESSING:1/4 cup red wine vinegar or balsamic vinegar1 tablespoon stone-ground mustard1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano3/4 teaspoon salt1/2 teaspoon freshly ground pepper1/4 cup olive oil
Preparation
In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil.
For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.
