Black-Eyed Pea Salad

Black-Eyed Pea Salad meets all the requirements when feeding a crowd. It is simple, make-ahead salad that looks and tastes good. We served this at Melissa and Trey's party. If I were making this for the family, I would double the amount of jalopeno peppers since we all like our food a little spicy. If you have any leftovers, serve with tortilla chips as a snack.

Black-eyed Pea Salad

1 gallon can of black-eyed peas
16-ounces frozen corn
2 (28-ounce) cans petite diced tomatoes
2 red bell peppers, chopped
4 onions, chopped
4 stalks of celery, chopped
2 tablespoons chopped garlic
2 jalopeno peppers, chopped
4 limes, juiced
2/3 cups apple cider vinegar
2 teaspoons dijon mustard
1 cup canola oil
1 teaspoons freshly ground black pepper
2 teaspoons salt

Rinse and drain peas. Cook corn in boiling water for 5 minutes until tender. Combine peas, corn, tomatoes, peppers, onions, celery, garlic and lime juice in a large container. Whisk together apple cider vinegar and dijon mustard in a bowl. Slowly add canola while whisking. Pour over vegetables and season with salt and pepper. Refrigerate for 24 hours. Yield: 40 - 45 servings.