Black-Eyed Susan Salad

2 stalks celery, chopped

1 small red onion, chopped

1 small red or green bell pepper, chopped

1 (2-ounce) jar chopped pimento, drained

1/4 cup olive oil

1/4 cup white wine vinegar

1 tablespoon Dijon wine mustard

Celery salt to taste

Pepper to taste

1 (16-ounce) cans black-eyed peas, rinsed, drained

1 (16-ounce) can white or yellow corn, rinsed, drained

Combine celery, red onion, red or green pepper and pimento in bowl; mix well.

Add mixture of olive oil, wine vinegar, wine mustard, celery salt and pepper; mix well. Stir in peas and corn.

Chill, covered, in refrigerator. Drain.

Serve over chopped lettuce and tomatoes. Garnish with bean sprouts.

May add 1 tablespoon chopped jalapeno pepper to salad.

Serves 8