The Underwood Special Black-Eyed Pea And Corn Salad - cooking recipe

Ingredients

1 (15 oz.) can black-eyed peas, drained
1 (8 oz.) can corn, drained
1/2 c. thinly sliced celery
1 medium red bell pepper, chopped
4 green onions, thinly sliced
1/4 c. vegetable oil
3 Tbsp. red wine vinegar
2 tsp. honey
1 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
lettuce

Preparation

Combine peas, corn, celery, red bell pepper and green onions in a large bowl.
Shake oil, vinegar, honey, lemon juice, salt and pepper in a tightly covered container until well blended.
Pour dressing over the vegetables and toss well.
Serve on lettuce. Yields 4 servings.