Peas and Onion Salad

2 16 oz. bags frozen baby peas defrosted

1 medium onion thinly sliced

1/4 cup chopped fresh mint (not dried)

3 tlbs. Salad Oil

2 tlbs. honey

salt to taste

1/2 cup sour cream

1 1/2 tlbs. vinegar (preferably rice vinegar)

Mix peas with onion and mint, tossing well.  Add oil, honey, and salt mixing well.  Refrigerate overnight.  Prior to serving, mix the sour cream and vinegar and pour into salad.  Toss well.

Note: if using fresh peas, shell and boil until barely tender and rinse with cold water.  You need 2 generous cups.

*Recipe from Susan Kirk