Black-eyed Pea Salad

2 cans black-eyed peas
1 can white corn
1 each red, yellow and orange pepper
1 medium red onion
3/4 cup Splenda
3/4 cup apple cider vinegar
1/4 cup olive oil
1/2 tsp paprika

Drain black-eyed peas and corn and pour into a large bowl. Dice pepers and red onion and add to other vegetables. In a small bowl, whisk together Splenda, vinegar, olive oil and paprika. Pour over vegetables and stir together. Cover and refrigerate a few hours before serving.

Serving Size: Makes 16 1/2 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user BLUESOCKS1123.