Southwestern Black-eyed Pea Salad

 Salad:
2-15 oz. cans black-eyed peas - drained   
1/3 cup chopped bell pepper
1/3 cup chopped cilantro or parsley
1/3 cup chopped green onions    
1/3 cup thinly sliced radishes
1/3 cup thinly sliced celery    
1/3 cup thinly sliced carrot

Dressing:
2 tbsp. oil                    
1/4 tsp. cumin
1 tbsp. lemon juice             
1/4 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. black pepper

In a large bowl, combine all salad ingredients.

In a small bowl using wire whisk, blend all dressing ingredients.

Pour over salad; toss gently.  
Cover, and refrigerate 1 to 2 hours to blend flavors, 
stirring occasionally.