Cowboy Caviar (Black-Eyed Pea and Hominy Salad)

Ingredients

• ¹⁄₄ cup fresh lime juice
• ¹⁄₄ cup olive oil
• 3 tbsp. Sriracha hot sauce
• 1 ¹⁄₂ tbsp. honey
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, finely chopped
• 3 plum tomatoes, cored and finely chopped
• 2 jalapeño peppers, stemmed, seeded, and finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 1 small red onion, finely chopped
• 2 (15.5-oz.) cans black-eyed peas, drained
• 1 (15.5-oz.) can golden hominy, drained
• ¹⁄₃ cup finely chopped cilantro, leaves and stems

Instructions

1. Whisk lime juice, oil, Sriracha, honey, salt, and pepper in a large bowl. Add garlic, tomatoes, peppers, onion, peas, and hominy; toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or up to overnight. Stir in cilantro before serving.