Hearty Black-Eyed Pea Salad

• 3 cans (15 ounces each) black-eyed peas, rinsed and drained
• 1/2 pound fully cooked ham, diced
• 3 medium tomatoes, seeded and diced
• 1/2 cup chopped green onions
• 1 medium carrot, chopped
• 5 tablespoons olive 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 or 1 teaspoon dried 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

1. 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.

blackeyed peas, ham, tomatoes, green onions, carrot, olive oil, cider, mustard, lemon juice, garlic, fresh basil, soy sauce, oregano, sugar, worcestershire sauce, salt, pepper, hot pepper

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