Black-eyed Pea Salad

Black- Eyed Pea Salad

1 tsp Dijon Mustard

2tbsp Cider Vinegar

2tbsp Vegetable Oil

1 can (15oz) Black-Eyed Peas, rinsed and drained.

1 pkg Frozen Corn Kernels, thawed

1 Red Bell pepper, ribs and seeds removed, finely diced

2 scallions, thinly sliced

In a medium container whisk the first 3 ingredients together. Add vegetables,

season with salt and pepper, toss to combine.

This can be refrigerated up to 3 days.

Radish Slaw

Radish Slaw
2 Cucumbers
4-6 Radish's
2 tbsp minced red onion
2 tbsp olive oil
3 tbsp apple Cider Vinegar
1 tbsp Sugar

Peel the cucumbers. Halve length wise; scrape out any seeds with a teaspoon. Slice the cucumbers very thin on a diagonal. * I used a mandolin and sliced length wise.

Thinly slice enough radishes to equal 1 c. In a large colander, toss the vegetables w/ 1/2 tsp of salt. Top the mixture with a plate that fits inside the colander. Weight with a heavy object. Drain in the sink for 20 min, squeeze the vegetables in paper towels to dry.

Transfer to a bowl, toss with minced onion, vinegar, olive oil, and sugar, season with salt and pepper. Serve immediately.