Black-Eyed Pea Salad

For this quick-to-assemble hearty salad, you can use canned black-eyed peas instead of frozen, but be sure to drain them well.

Assemble these supplies: 

• 10-ounce package frozen black-eyed peas
• Small head Boston or Bibb lettuce
• 2 medium-size tomatoes (about 1 pound total weight)
• 2 stalks celery
• Small red onion (optional)
• 1/3 cup corn oil
• 3 to 4 tablespoons red or white wine vinegar 
• 1/2 teaspoon dry mustard
• Salt
• Freshly ground pepper

Steps in preparation:

1. In medium-size saucepan, cook peas as directed on package. Drain, transfer to medium-size bowl, cover, and refrigerate until chilled.
2. Meanwhile, wash lettuce and dry in salad spinner or with paper towels. Wrap in paper towels and refrigerate.
3. Wash tomatoes and Celery, and dry with paper towels. Core, halve, and coarsely chop tomatoes; finely chop enough celery to measure 1 cup. Set aside.
4. If using red onion, peel and mince enough to measure 1 tablespoon; set aside.
5. In small bowl, whisk- corn oil, vinegar, dry mustard, and salt and pepper to taste until blended.
6. Add tomatoes, celery, and onion, if using, to peas and toss to combine. Add vinaigrette and toss until evenly coated.
7. Divide lettuce among salad plates, top with salad, and serve.