Confetti Black Eyed Pea Salad - cooking recipe

Ingredients

1/3 cup olive oil
2 1/2 tablespoons cider vinegar
1 tablespoon spicy brown mustard
2 teaspoons yellow onions (finely grated)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons honey
2 (15 1/2 ounce) cans black-eyed peas (rinsed, drained)
1 yellow bell pepper (finely diced)
1 large tomatoes (seeded, diced)
3/4 cup celery (thinly sliced)
3/4 cup carrot (peeled, finely diced)
2 tablespoons parsley (chopped)

Preparation

Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley.
Gently stir to combine.
Cover and refrigerate up to 24 hours before serving.