Black-Eyed Pea Salad With Hot Sauce Vinaigrette

Name: Black-Eyed Pea Salad With Hot Sauce Vinaigrette
Yield: 4 servings
Ingredients: 1 2 garlic cloves, grated on a Microplane; 1 2 tablespoons apple cider vinegar; 1 1 tablespoon yellow mustard; 1 1 tablespoon hot sauce; 1 1 teaspoon honey; 1 Kosher salt and freshly ground black pepper; 1 6 tablespoons vegetable oil; 1 1 (15-ounce) can black-eyed peas, rinsed and drained; 1 2 mini cucumbers, cut into ½-inch dice; 1 ½ sweet onion, finely chopped; 1 1 pint cherry tomatoes or grape tomatoes, halved; 1 ¼ cup picked fresh dill

From the kitchen of Carly

Bright, tangy black-eyed peas tossed with crisp cucumbers and a punchy hot sauce vinaigrette spiked with mustard and garlic. This cold salad gets better as it sits, making it ideal for meal prep or last-minute entertaining.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 garlic cloves, grated on a Microplane
12 tablespoons apple cider vinegar
11 tablespoon yellow mustard
11 tablespoon hot sauce
11 teaspoon honey
1Kosher salt and freshly ground black pepper
16 tablespoons vegetable oil
11 (15-ounce) can black-eyed peas, rinsed and drained
12 mini cucumbers, cut into ½-inch dice
1½ sweet onion, finely chopped
11 pint cherry tomatoes or grape tomatoes, halved
1¼ cup picked fresh dill

Instructions

Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
DO AHEAD: The salad can be refrigerated for up to 1 day.