Hearty Black-Eyed Pea Salad

3 cans (15 ounces each) black-eyed peas -- rinsed and drained


1/2 pound cooked ham -- diced

3 medium tomatoes -- seeded and diced

1/2 cup chopped green onions

1 medium carrot -- chopped

DRESSING:

5 tablespoons olive or vegetable oil

3 tablespoons cider or red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 garlic cloves -- minced

1 tablespoon minced fresh basil -- or 1 teaspoon dried basil

1 teaspoon soy sauce

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon hot pepper sauce



In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside.

Combine dressing ingredients in a jar with a tight-fitting lid; shake well.

Pour over the salad and toss to coat. Cover and refrigerate for at least 1

hour.