Corn With Black-eyed Peas Salad

Remember to always use fresh ingredients whenever possible.
Makes 4 servings:

In a large bowl, combine the following:

• 1 cup of cooked black-eyed peas
• 1 cup of fresh or frozen corn – cooked
• 3 medium celery ribs – thinly sliced
• 1 medium red bell pepper – diced
• 3 to 5 spring onions – sliced thinly

In another bowl, combine and wisk :

• 3 tbs. Balsamic vinegar (I use Fiorucci)
• 2 tsp. honey
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup plus 3 tbs. of safflower oil or olive oil
• (optional: a bunch of dandelion greens washed and dried to put on the plate or use mixed greens)

Refrigerate separately until ready to serve. Toss and serve.
Good Eating! Linda

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