Black-Eyed Susan Salad
2 stalks celery, chopped
1 small red onion, chopped
1 small red or green bell pepper, chopped
1 (2-ounce) jar chopped pimento, drained
1/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon wine mustard
Celery salt to taste
Pepper to taste
1 (16-ounce) cans black-eyed peas, rinsed, drained
1 (16-ounce) can white or yellow corn, rinsed, drained
Combine celery, red onion, red or green pepper and pimento in bowl; mix well.
Add mixture of olive oil, wine vinegar, wine mustard, celery salt and pepper; mix well. Stir in peas and corn.
Chill, covered, in refrigerator. Drain.
Serve over chopped lettuce and tomatoes. Garnish with bean sprouts.
May add 1 tablespoon chopped jalapeno pepper to salad.