Rainbow Vegetable Salad
¼ cup lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon sugar
1/8 teaspoon sea salt
½ cup black-eyed peas
½ cup slightly cooked and cooled frozen green peas
½ cup canned French-style green beans
½ cup drained canned pimentos (do not rinse)
½ cup fresh or canned corn
½ cup diced red bell peppers
2 cups washed, drained, bite-sized pieces of romaine lettuce
In a small mixing bowl, whisk together lemon juice, olive oil, sugar and salt. Stir until sugar is dissolved. Set aside.
In a large bowl, combine black-eyed peas, green peas, green beans, pimentos, corn and red bell peppers. Add dressing, toss together, and mix will. Refrigerate 1 to 2 hours or overnight. Serve over a bed of romaine lettuce.
Yields: 6 ½ cup servings