Lemon Curried Black-Eyed Pea Salad

This recipe is out of my Low Fat, Low Cholesterol American Heart Cookbook.

• Ready In: 10 mins
• Serves: 8

Ingredients

• Salad

• 15  ounces black-eyed peas, drained and rinsed
• 11  ounces  no-salt-added corn, drained
• 1⁄2 cup  chopped red onion
• 1⁄2 cup  thin sliced celery (1-2 stalks)
• 1  teaspoon  fine shredded lemon peel

• Dressing

• 2  tablespoons fresh lemon juice
• 1  tablespoon water
• 1  teaspoon olive oil
• 1  garlic cloves, minced or 1⁄2 teaspoon  bottled minced garlic
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon Dijon mustard
• 1⁄8 teaspoon pepper

Directions

1. In a medium bowl, combine salad ingredients.
2. Set aside.
3. In a jar with a tight fitting lid, combine all the dressing ingredients.
4. Cover and shake well.
5. Pour dressing over black eyed pea mixture.
6. Stir till well coated.
7. Cover and refrigerate for 1-24 hours
8. Serve.