Black-eyed pea salad with hot sauce vinaigrette recipe

Ingredients for Black-eyed pea salad with hot sauce vinaigrette

• 2 garlic cloves, grated

• 30 ml apple cider vinegar

• 15 ml yellow mustard

• 15 ml hot sauce

• 5 ml honey

• kosher salt and freshly ground black pepper

• 90 ml vegetable oil

• 425 g can black-eyed peas, rinsed, drained

• 2 mini cucumbers, cut into 1.25 cm dice

• 75 g sweet onion, finely chopped

• 300 g cherry tomatoes or grape tomatoes, halved

• 15 g picked fresh dill

How to make Black-eyed pea salad with hot sauce vinaigrette

1. Whisk together the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until smooth.

2. While whisking, gradually add the oil in a slow, steady stream until emulsified.

3. Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon of salt to the bowl. Toss until well combined.

4. Serve immediately, or let the salad sit at room temperature for up to 1 hour before serving.

5. Make Ahead: The salad can be refrigerated for up to 1 day.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.