Vibrant Black-Eyed Pea Salad

• 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
• 2 cups grape tomatoes, halved
• 1 each small green, yellow and red peppers, finely chopped
• 1 small red onion, chopped
• 1 celery rib, chopped
• 2 tablespoons minced fresh basil
• 1/4 cup red wine vinegar or balsamic vinegar
• 1 tablespoon stone-ground mustard
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup olive oil

1. In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil.
2. For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

blackeyed peas, grape tomatoes, green, red onion, celery, fresh basil, red wine vinegar, stoneground mustard, fresh oregano, salt, freshly ground pepper, olive oil

Taken from www.tasteofhome.com/recipes/vibrant-black-eyed-pea-salad/ (may not work)