Black-Eyed Pea Salad

Yield: 6 servings

45 ounces, canned black-eyed peas, low or no salt added

1 cup diced red onion

1 cup diced red bell pepper

½ cup diced celery

½ cup finely chopped parsley

2 tablespoons diced jalapeno, optional

2 tablespoons sliced green onions

2 teaspoons minced garlic

¼ cup red wine vinegar

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon ground black pepper

½ teaspoon kosher salt