This is an old favorite in the salad world and should not be forgotten. It is light, healthy, and packed with fresh flavors. If you have never tried any version of this salad you are in for a pleasant surprise! It is great for warm weather picnics / B B Q’s,  and goes well with all the usual grilled suspects. Canned  peas and corn are fine in this recipe and the flavors are good, BUT, anytime you can use fresh veggies you  will always  enhance the final product.

SALAD:

1 (15-oz) can black-eyed peas, drained, OR, aprox 2 cups frozen, thawed

1 (15 oz) can corn, drained / frozen is fine here as well

1/2 cup thinly sliced celery

1 med red bell pepper, chopped

4 green onions, thinly sliced OR chopped red onion

DRESSING:

1/4 cup oil

3 Tablespoons red wine vinegar

2 teaspoons honey

1 teaspoon fresh lemon juice

1/2 teaspoon salt ( or to taste)

1/8 teaspoon pepper ( or to taste)

optional: a pinch of ground cayenne pepper if you want a kick!

Combine salad ingredients in a large serving bowl. Shake all the dressing ingredients in a tight – covered container or jar until well blended. Pour dressing over your salad veggies and toss well. Place in fridge for at least an hour if time allows and stir before serving. Bon Appetite!