2 tsp. Dijon-style mustard
1 1/2 tsp. salt
1/2 c. olive oil
1/2 c. lemon juice
1/4 tsp. black pepper, freshly ground
2 (20 oz.) cans black-eyed peas, drained
1 med. size red onion, chopped
1/2 lb. feta cheese, crumbled
2 tbsp. chopped fresh parsley

Combine first 5 ingredients in blender or shaker and mix until smooth. Combine black-eyed peas and onion in a large bowl. Pour dressing over vegetables and toss. Refrigerate at least 1 hour (may be prepared to this point several days in advance). Just before serving, add cheese and parsley; toss.