black-eyed pea salad

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from Everyday Food, June 2006

Whisk in a container:
1 tsp. Dijon mustard

2 tbsps. cider vinegar
2 tbsps. vegetable oil

Add:
1 can (15 oz) black-eyed peas, drained and rinsed
1 pkg (10 oz) frozen or canned corn kernels
1 red bell pepper, finely diced
2 scallions, thinly sliced

Season with salt and pepper.
Toss to combine and serve.

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