1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 cup grape tomatoes
1 small red onion, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepepr flakes
1/4 teaspoon ground mustard
2 tablespoons sesame seeds, toasted
Place beans in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water; pat dry.
In a large bowl, combine the beans, peas, tomatoes and onion. In a small bowl, whisk the vinegar, oil, garlic, salt, red pepper flakes and mustard; pour over bean mixture. Sprinkle with sesame seeds; toss to coat. Cover and let stand for 1 hour at room temperature before serving.