Black-Eyed Pea Salad - Vetri Community Partnership

Ingredients

• ¼ cup olive oil
• ½ shallot, minced
• 2 Tablespoons apple cider vinegar
• Juice of one lime
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• (2) 15-ounce cans low-sodium black-eyed peas, drained and rinsed
• 1 cucumber, small diced or cut into quarters
• 1 red bell pepper, small diced
• 2 Tablespoons jalapeño, seeds removed and small diced
• Optional: 2 Tablespoons cilantro, roughly chopped