Black-Eyed Pea Salad With Benedictine Dressing Sou

• For salad:
• 2 15.8-ounce cans black-eyed peas, drained and rinsed
• 2 green tomatoes, seeded and chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1/4 cup chopped purple onion
• 1 tablespoon diced yellow onion
• 2 cloves garlic, minced
• 1 tablespoon grated lemon rind
• 1/4 teaspoon each salt and pepper
• For dressing:
• 1 small cucumber
• 1/4 cup sour cream
• 1/4 cup whipping cream
• 1 to 2 tablespoons chopped fresh dill
• 1 tablespoon diced yellow onion
• 1 teaspoon lemon juice
• Dash of hot sauce
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Shred cucumber and drain on paper towels. Process cucumber and remaining dressing ingredients in a blender until smooth. Chill.
2. Combine first 10 salad ingredients in a large bowl. Toss with Benedictine Dressing and garnish, if desired. Serve immediately.

blackeyed peas, green tomatoes, yellow bell pepper, red bell pepper, purple onion, yellow onion, garlic, lemon rind, salt, cucumber, sour cream, whipping cream, dill, yellow onion, lemon juice, hot sauce, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/black-eyed-pea-salad-with-benedictine-dressing-sou-50090054 (may not work)