How To Make Hearty Black-Eyed Pea Salad


3 (15 ounce) cans black-eyed peas, rinsed and drained
1/2 pound diced cooked ham
3 medium tomatoes, seeded and diced
1/2 cup chopped green onions
1 medium carrot, chopped
5 tablespoons olive oil or vegetable oil
3 tablespoons cider or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 garlic cloves, minced
1 tablespoon minced fresh basil
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce


In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour.