Black Eyed Pea Salad

Thanks to my friend and neighbor Molly we now have this awesome side dish part of our family favorites. It is so easy and I made it to go along side some grilled chicken. It was really good the next day when all the juices were able to soak into the veggies and beans.

Black-Eyed Pea Salad

1 teaspoon Dijon mustard
2 Tablespoons cider vinegar(I used apple cider vinegar)
2 Tablespoons vegetable oil
1 can (15 ounces) black-eyed peas; drained and rinsed
1 package (10oz.) frozen corn kernels, thawed
1 red bell pepper, seeded and diced
2 scallions, thinly sliced

In a medium container, whisk the mustard, vinegar, and oil. Add all the vegetables. Season with salt and pepper; toss to combine.