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Black-Eyed Pea Salad With Hot Sauce Vinaigrette

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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
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.
2.
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.
3.
DO AHEAD: The salad can be refrigerated for up to 1 day.

Recipes sourced from Epicurious.com.

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Directions