Black-Eyed Pea Salad (Alabama)(Heritage Of America Cookbook) - cooking recipe

Ingredients

2 c. cooked black-eyed peas or 1 (15 oz.) can, rinsed and drained
1 1/2 c. chopped, peeled tomatoes (about 2 tomatoes)
1 c. cooked corn
1/4 c. thinly sliced green onion
1 medium jalapeno pepper, seeded and finely chopped
1/3 c. salad oil
2 Tbsp. red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. snipped fresh thyme or tsp. dried thyme, crushed
1 Tbsp. Dijon-style mustard
1/4 tsp. pepper

Preparation

In a large mixing bowl, stir together black-eyed peas, tomatoes, corn, green onion and jalapeno peppers.
Cover and chill for several hours.