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.
No comments:
Post a Comment