Lemon Curried Black-Eyed Pea Salad - cooking recipe

Ingredients

Salad
15 ounces black-eyed peas, drained and rinsed
11 ounces no-salt-added corn, drained
1/2 cup chopped red onion
1/2 cup thin sliced celery (1-2 stalks)
1 teaspoon fine shredded lemon peel
Dressing
2 tablespoons fresh lemon juice
1 tablespoon water
1 teaspoon olive oil
1 garlic cloves, minced or 1/2 teaspoon bottled minced garlic
1/2 teaspoon curry powder
1/2 teaspoon Dijon mustard
1/8 teaspoon pepper

Preparation

In a medium bowl, combine salad ingredients.
Set aside.
In a jar with a tight fitting lid, combine all the dressing ingredients.
Cover and shake well.
Pour dressing over black eyed pea mixture.
Stir till well coated.
Cover and refrigerate for 1-24 hours
Serve.