Black Eyed Pea Salsa

1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
3 stalks celery,
finely chopped 3 green onions,
sliced1 red bell pepper,
chopped1 cucumber,
peeled, seeded, and chopped1 jalapeno (optional),
seeded and chopped1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour.

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