This colorful salad comes together in a snap thanks to canned peas and corn. Rinsing the peas reduces their sodium content.

Salad

15-ounce can black-eyed peas, rinsed and drained

11-ounce can no-salt added whole kernel corn, drained

cup chopped red onion

cup thinly sliced celery (1 to 2 stalks)

1 teaspoon finely shredded lemon peel

Dressing

2 tablespoons fresh lemon juice

1 tablespoon water

1 teaspoon olive oil

1 clove garlic, minced, or teaspoon bottled minced garlic

teaspoon curry powder

teaspoon Dijon mustard

1/8 teaspoon pepper

  In a medium bowl, combine salad ingredients. Set aside.

  In a jar with a tight-fitting lid, combine dressing ingredients. Cover and shake well.

  Pour dressing over black-eyed pea mixture. Stir until well coated.

  Cover and refrigerate for 1 to 24 hours, or until serving time.

Cook's Tip:

  If you want to use dried black-eyed peas, soak 1 cup of them overnight in enough water to cover. Drain and add 3 cups fresh water. Bring to a boil over high heat. Reduce heat and simmer, covered, for 50 to 60 minutes, or until just tender. Drain and continue with recipe.