BLACK EYED PEA SALAD

DRESSING:

1/4 cup olive oil
1/3 cup lemon juice
1 tsp dried marjoram leaves
2 tsp sugar
1/2 tsp salt
1/4 tsp pepper

SALAD:
1 (15 oz) can black eyed peas, rinsed and drained
1 (15 oz) can whole kernel sweet corn, drained
 4 oz Colby-Monterrey Jack Cheese blend, cut into 1/2 in cubes
1/2 cup chopped onion
2 medium tomatoes, seeded and chopped

In a small bowl, combine all dressing ingredients and blend well.
In a large bowl, combine all salad ingredients and mix gently
Pour dressing over salad; toss gently. Cover and refrigerate at least 2 hours to blend flavors

7 (1cup) servings