- 3 (15 ounce) cans black-eyed peas, rinsed and drained
- 1/2 pound diced cooked ham
- 3 medium tomatoes, seeded and diced
- 1/2 cup chopped green onions
- 1 medium carrot, chopped
- DRESSING:
- 5 tablespoons olive oil or vegetable oil
- 3 tablespoons cider or red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 tablespoon minced fresh basil
- 1 teaspoon soy sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour.