Ingredients
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1/3 cup olive oil
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2 1/2 tablespoons cider vinegar
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1 tablespoon spicy brown mustard
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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2 teaspoons honey
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2 (15 1/2 ounce) cans black-eyed peas (rinsed, drained)
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1 yellow bell pepper (finely diced)
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1 large tomatoes (seeded, diced)
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3/4 cup celery (thinly sliced)
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2 tablespoons parsley (chopped)
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3/4 cup carrot (peeled, finely diced)
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2 teaspoons yellow onions (finely grated)
Instructions
- Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley.
- Gently stir to combine.
- Cover and refrigerate up to 24 hours before serving.