Black-Eyed Pea Salad with Hot Sauce Vinaigrette
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Ingredients
  • 2 cloves garlic, grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 tablespoon hot sauce
  • 1 teaspoon honey
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 6 tablespoons vegetable oil
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 2 small Persian cucumbers, cut into ½-inch pieces
  • ½ sweet onion, finely chopped
  • 1 pint cherry or grape tomatoes, halved
  • ¼ cup fresh dill
Instructions
  1. In a large bowl, whisk together garlic, vinegar, mustard, hot sauce, honey, ¼ teaspoon salt, and pepper until smooth. Add oil in a slow, steady stream, whisking constantly, until emulsified.
  2. Add peas, cucumbers, onion, tomatoes, dill, and remaining ½ teaspoon salt, tossing until well combined. Serve immediately, or let sit at room temperature for up to 1 hour or refrigerate up to 1 day.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/black-eyed-pea-salad-hot-sauce-vinaigrette/