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

Instructions

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.