Black-Eyed Pea Salad
- 1 teapsoon Dijon mustard
- 1 1/2 tablespoons cider vinegar
- 1 1/2 tablespoons vegetable oil
- 15 ounces black-eyed peas, drained and rinsed
- 10 ounces frozen corn kernels, thawed
- 1 red bell pepper, ribs and seeds removed, finely diced
- 2 scallions, thinly sliced
- Coarse salt and fresh ground black pepper
In a medium container, whisk the mustard, vinegar, and oil. Add all the vegetables. Season with salt and pepper; toss to combine.