[coronabarb]

Black-Eyed Pea Salad
From Light & Tasty magazine

6 ounces small shell pasta, cooked and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded peeled cucumber
3/4 cup diced green pepper
3/4 cup diced seeded tomato
1 small jalapeno pepper, seeded and finely chopped

For the Dressing:

3 tablespoons canola oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon seasoned salt

In a salad bowl, combine first seven ingredients. In a jar with tight-fitting lid, combine oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Pour over salad and stir to coat. Cover and refrigerate for at least 2 hours before serving.