Black-eyed Pea Salad

15 oz. can black-eyed peas, drained & rinsed
2 c corn kernals
1/2 poblano pepper, finely diced
2 green onions, finely sliced
1 t Grey Poupon (don't scrimp on this one)
2 T cider vinegar
2 T oil

1. Mix peas, corn, pepper, & onions together.
2. In measuring cup, whisk mustard, vinegar & oil together.
3. Pour mustard mix over veggies & toss to distribute.
4. Let sit 15+ minutes to let flavors meld. The longer the better.