2 c. cooked black eyed peas, drained
1 c. tomatoes (peeled, seeded, and chopped)
1 c. shredded carrots
1/2 c. chopped yellow squash or zucchini
1 sm. onion, chopped
1/2 c. vegetable oil
1/4 c. cider vinegar
1 tsp. honey
4 drops hot pepper sauce

Combine peas, tomatoes, carrots, squash and onions in a large bowl. In a jar, with a tight fitting lid, shake together remaining ingredients. Pour over vegetables and toss to coat. Refrigerate salad several hours until well chilled. Makes 4 servings.