Black-Eyed Pea Salad With Hot Sauce Vinaigrette

Black-eyed peas hold a special significance in the heart of every African-American. Traditionally eaten for good luck on New Year’s in a rice dish known as hoppin’ John. That tradition comes from a long history of black-eyed peas symbolizing luck and prosperity in Africa, where they’re part of spiritual ceremonies too. They’re a part of our culinary DNA. And they’re delicious.

Recipe information

• Yield: 4 servings
• Pre Time: 10minutes

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

Preparation

1. Step 1Whisk the garlic, vinegar, mustard, hot sauce, honey, ¼ 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. Step 2
   Add the peas, cucumbers, onion, tomatoes, dill, and ½ 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