Cold Black-Eyed Pea Salad - Tufts Health & Nutrition Letter

Ingredients

• 2 15 oz no or low sodium black-eye peas, rinsed
• 1 cup diced red bell pepper
• 2 Tbsp diced jalapeno, seeds removed (optional)
• 1 cup diced cucumber
• 2 Tbsp chopped cilantro
• 2 Tbsp apple cider vinegar
• Juice of one lime
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ cup olive oil
• Half of a small shallot, finely diced (optional)
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• Salt
• pepper