Instructions

• In a small bowl, combine 1/4 cup rice vinegar, 2 tsp stoneground mustard (or Dijon), 1 1/2 tsp pure maple syrup, 1 clove garlic (minced), and 1/4 tsp salt. Whisk until the dressing is smooth and well blended.
• Rinse and drain the 15 oz. can black-eyed peas. Transfer the peas to a medium mixing bowl.
• Prepare the vegetables and herbs: - Finely dice the 1 roasted red pepper. - Cut the 4 oz. grape tomatoes in half (or quarter them if they are large). - Finely dice the 1/2 English cucumber. - Finely dice the 1/4 cup red onion. - Roughly chop the 1/4 cup fresh parsley.
• Add the diced peppers, tomatoes, cucumber, red onion, and chopped parsley to the bowl with the black-eyed peas.
• Pour the dressing over the pea and vegetable mixture. Toss gently but thoroughly until everything is evenly coated.
• Serve immediately, or cover and chill in the refrigerator for at least 1 hour to let the flavors meld. Stir again before serving, as some dressing may settle on the bottom.