Black-Eyed Pea Salad

• 1 (#10 can) black-eyed peas, rinsed and drained
• 1/2 red bell pepper, seeded and finely chopped, optional
• 1/2 green bell pepper, seeded and finely chopped, optional
• 1/2 to 1 small or medium red onion, chopped
• 1 clove garlic, peeled and finely minced
• 3/4 cup chopped flat-leaf Italian parsley
• 1/2 fresh jalapeno, very finely minced
• 1/4 cup olive oil
• 1/4 cup canola oil
• 1/3 cup red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 tablespoon brown mustard
• 1/2 tablespoon salt
• 1/2 tablespoon ground black pepper

1. In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno.
2. In a medium bowl, whisk together the dressing ingredients.
3. Pour over the salad mixture and toss well before serving.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
5. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

blackeyed peas, red bell pepper, green bell pepper, red onion, clove garlic, flatleaf italian parsley, fresh jalapeno, olive oil, canola oil, red wine vinegar, wholegrain mustard, brown mustard, salt, ground black pepper

Taken from www.foodnetwork.com/recipes/black-eyed-pea-salad-recipe2.html (may not work)