Itís a southern tradition to eat black-eyed peas after midnight on New Yearís eve to bring good luck for the coming year.  A salad like this is much more pleasant to face than a long list of resolutions.

2 15-oz cans of black-eyed peas, rinsed and drained
2/3 cup frozen corn
1 small red onion, chopped
1 to 3 red or green jalapeno peppers, seeded and chopped
3 tbsp. rice wine vinegar
2 tbsp. salad oil
1 tbsp. Dijon-style mustard
Ĺ tsp. salt
3 tbsp. basil (fresh shredded)
  Combine all ingredients except the basil. Cover and chill for 2 hours or up to 3 days.  Toss with the basil before serving.

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