Black-Eyed Pea Salad

• 13 cup vinegar, red wine
• 1 tablespoon mustard, whole grain
• 1 tablespoon mustard, brown
• 14 cup olive oil
• 14 cup canola oil
• kosher salt
• black pepper, freshly ground
• 6 (15 1/2 ounce) cans black-eyed peas, rinsed and drained
• 1 onion, small, red, chopped
• 1 bell pepper (red or green)
• 1 jalapeno chile, small, stemmed, seeded and minced
• 1 garlic clove, minced
• 34 cup parsley, flat-leaf, chopped
• kosher salt
• black pepper, freshly ground

1. FOR THE VINAIGRETTE:.
2. Whisk the vinegar with the mustards.
3. Gradually whisk in the oils until emulsified.
4. Season with salt and pepper.
5. FOR THE SALAD:.
6. Toss the black-eyed peas with the onion, bell pepper, jalapeno, garlic, and parsely in a large bowl.
7. Pour the dressing over the peas and toss to combine.
8. Taste, season with salt and pepper, and serve.
9. NOTE: Cooking time includes mixing ingredients.

vinegar, mustard, brown, olive oil, canola oil, kosher salt, black pepper, blackeyed peas, onion, bell pepper, jalapeno chile, garlic, parsley, kosher salt, black pepper

Taken from www.food.com/recipe/black-eyed-pea-salad-398955 (may not work)