Black-Eyed Pea Salad

1 15-ounce can low-sodium black-eyed peas, drained and rinsed
2 stalks celery, chopped fine
1 red bell pepper, chopped fine
4 green onions, sliced 
2 carrots, peeled and grated
¹⁄³ cup chopped cilantro
2 tablespoons Dijon mustard
¹⁄³ cup low-fat Italian dressing 

Place peas in a large bowl. Add celery, red bell pepper, green onions, and carrots. Toss cilantro. Set mixture aside. In a small bowl, combine the mustard and dressing. Pour over vegetablepea mixture. Cover and marinate in refrigerator for 1 hour before serving.
Makes 4 servings.