Confetti Black Eyed Pea Salad

• 1/3 cup olive oil
• 2 1/2 tablespoons cider vinegar
• 1 tablespoon spicy brown mustard
• 2 teaspoons yellow onions (finely grated)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons honey
• 2 (15 1/2 ounce) cans black-eyed peas (rinsed, drained)
• 1 yellow bell pepper (finely diced)
• 1 large tomatoes (seeded, diced)
• 3/4 cup celery (thinly sliced)
• 3/4 cup carrot (peeled, finely diced)
• 2 tablespoons parsley (chopped)

1. Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley.
2. Gently stir to combine.
3. Cover and refrigerate up to 24 hours before serving.

olive oil, cider vinegar, brown mustard, yellow onions, salt, fresh ground black pepper, honey, blackeyed peas, yellow bell pepper, tomatoes, celery, carrot, parsley

Taken from www.food.com/recipe/confetti-black-eyed-pea-salad-249575 (may not work)