• 2 cans (15.5 ounces each) black-eyed peas, rinsed and drained
• 1 cup sweet corn
• 2 medium tomatoes, diced
• 1/4 cup red onion finely diced
• 1/2 cup fresh parsley
• 1/4 cup red wine vinegar or balsamic vinegar
• 1 tablespoon stone-ground mustard
• 1 teaspoon minced fresh oregano (or 1/4 teaspoon dried oregano)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup olive oil

In a large bowl, combine peas, corn, tomatoes, onion and parsley. For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad and toss to coat. Refrigerate, covered, at least 3 hours before serving. Makes 6 servings.