Black-eyed peas, peppers, onions, and tomatoes get a zesty Italian dressing in this bean salad perfect as an appetizer or potluck side.

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons dijon mustard
• 4 teaspoons honey
• 1 tablespoon dried italian seasoning
• 1 tablespoon grated garlic
• 2 1/2 teaspoons kosher salt (preferably diamond crystal), plus more to taste
• 1 teaspoon black pepper
• 3 (15.5-ounce) cans black-eyed peas, drained and rinsed (about 4 cups)
• 1 medium-size orange or yellow bell pepper, stemmed, seeded, and chopped
• 1 cup chopped white onion
• 1 cup plum tomatoes
• 2 medium-size jalapeño chiles, stemmed, seeded, and finely chopped
• 1/3 cup finely chopped fresh cilantro leaves and tender stems, plus more roughly chopped leaves for garnish
• tortilla chips, for serving

Directions

1. Whisk together oil, vinegar, lemon juice, mustard, honey, Italian seasoning, garlic, salt, and black pepper in a large bowl until well combined.
2. Add peas, bell pepper, onion, tomatoes, jalapeño chiles, and cilantro; stir until well combined. Cover and refrigerate 1 hour before serving. Season to taste with additional salt, if desired. Garnish with additional cilantro, and serve with tortilla chips. Refrigerate leftovers in an airtight container up to 2 days.