->Blackeyed Pea 03 <-

3 15-ounce cans black-eyed peas, rinsed and drained

1/2 pound fully-cooked ham, diced

3 medium tomatoes, diced

1/2 cup chopped green onions

1 medium carrot, chopped

5 tablespoons olive or vegetable oil

3 tablespoons cider or red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 cloves garlic, 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.