TEXAS CAVIAR

TEXAS CAVIAR 1 can (15 ounce) black-eyed peas, rinsed and drained 1 cup small diced bell pepper (combination of red, yellow, and orange) 1 small jalapeno, diced small 2 scallions, diced 1 shallot, finely diced 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon honey 1 teaspoon Dijon mustard 1/4 teaspoon dried Italian herbs 1/4 teaspoon salt 1/8 teaspoon black pepper Blue-corn tortilla chips, for serving In a large bowl, combine the black-eyed peas, bell peppers, jalapeno, and scallions. In a small bowl, whisk together the shallot, olive oil, vinegar, honey, mustard, Italian herbs, salt, and black pepper. Pour dressing over the black-eyed peas mixture and toss gently to combine. Chill in the refrigerator for 1 hour or eat right away. Serve with blue-corn tortilla chips.