Ingredients
3 cans (15 ounces each) black-eyed peas, rinsed and drained1/2 pound fully cooked ham, diced3 medium tomatoes, seeded and diced1/2 cup chopped green onions1 medium carrot, choppedDRESSING:5 tablespoons olive oil3 tablespoons cider or red wine vinegar1 tablespoon Dijon mustard1 tablespoon lemon juice2 garlic cloves, minced1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon soy sauce1/2 teaspoon dried oregano1/2 teaspoon sugar1/4 teaspoon Worcestershire sauce1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon hot pepper sauce
Preparation
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.
