How To Make Field Pea Salad - Best Recipe | Charleston Magazine

Ingredients

• 4 cups cooked lady peas or pink-eyed peas
• 1/2 cup Glass Onion house vinaigrette
• 1 Tbs. minced fresh dill
• 1 tsp. hot sauce, preferably Crystal brand
• Kosher salt and freshly ground black pepper to taste
• 10 cherry or grape tomatoes, halved
• 5 radishes, thinly sliced then julienned into matchsticks
• 1/4 cup red wine vinegar
• 1 Tbs. Creole mustard, or other whole-grain mustard
• 2 tsp. minced garlic
• 2 tsp. minced shallot
• 1½ tsp. fresh lemon juice
• 3/4 cup canola oil
• 1/3 cup extra-virgin olive oil
• 2 tsp. kosher salt
• 2 tsp. freshly ground black pepper