Mix together dressing ingredients in a bowl: olive oil, vinegar, lemon juice, honey mustard, salt and pepper. Set aside.
Wash and chop all other ingredients and add them to a large salad bowl. This includes black eyed peas, tomatoes, corn, bell pepper, onions and celery. Drizzle salad dressing on top and mix everything together. Cover and refridgerate for 2-4 hours.
Use a slotted spoon to add ingredients to a serving bowl. Extra liquid can be discarded.
Serve and enjoy!
Recipe Notes:
Keep leftovers sealed in an airtight container in the refrigerator for up to 5 days. Try adding them to small mason jars for easy grab-and-go lunches.
This salad needs time to soak up all the delicious dressing. Try making it the night before you serve.
Fresh veggies can easily be swapped out for whatever is in season at your grocery store. It’s totally flexible!
To make things easy, we like to use canned corn. However, frozen corn that’s been warmed in the microwave (not hot) will also work.
If you want, you can swap out the honey mustard for 1 Tbsp of dijon mustard and 1 Tbsp of honey.