This colorful and delicious side dish from our sister publication Redbook can be made up to a day ahead.

1/3 cup olive oil
2 1/2 tablespoons cider vinegar
1 tablespoon spicy brown mustard
2 teaspoons grated yellow onion
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons honey
2 cans (15 1/2 ounces) black-eyed peas, rinsed, drained
1 yellow bell pepper, finely diced
1 large tomato, seeded, diced
4 thin ribs celery, thinly sliced (about 3/4 cup)
2 carrots, peeled, finely diced (about 3/4 cup)
2 tablespoons chopped parsley

1. Whisk oil, vinegar, mustard, onion, salt, pepper and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots and parsley. Gently stir to combine.

2. Cover and refrigerate up to 24 hours before serving. Yields 5 1/2 cups, about 8 servings.