Southwestern Corn and Black Eyed Pea Salad
1/3 cup chopped red bell pepper
1/4 cup sliced green onions
1/2 cup chopped celery
1 can black-eyed peas, rinsed and drained
1 can corn, drained
1 tablespoon sugar
3 tablespoons chopped cilantro
3 tablespoons lime juice
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
In large bowl, stir together dressing ingredients. Add all salad ingredients and toss to coat. Cover and refrigerate at least 3 hours. Serves 8.
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