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Try this salad with a ham on Easter or with a barbecue.  It is great to
take along to a potluck or a picnic.

Black-Eyed Pea Salad

6 servings can be doubled for large groups.

2-15 ounce cans of black-eyed peas rinsed and
drained. (You can use dried also follow the
directions for cooking  and prepare the day
before.)

1-15 ounce can of diced pineapple (fresh can
be substituted)

1-3 oz jar of roasted red peppers drained and
chopped.

3/4 cup diced and peeled celery

1 small red onion, chopped

1/2 cup chopped cilantro

1 Anaheim chili diced (if you like it
hotter use jalapeno or habanero chilies)

1/4 cup grainy Dijon mustard

2 TBSP vinegar (cider or malt types are good)

1/2 cup grapeseed oil

Combine first 7 ingredients in a large bowl. Mix mustard and vinegar
in a small bowl.  Gradually mix in the olive oil.  Add dressing to salad
and mix until coated. Season with salt and pepper to taste. Garnish
with cilantro if desired and serve.

If you use canned ingredients you can keep them on hand and whip
up this salad in a moments notice.