Black-Eyed Pea Salad With Hot Sauce Vinaigrette

Whisk the garlic, vinegar, mustard, hot sauce, honey, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.

Add the peas, cucumbers, onion, tomatoes, dill, and ½ teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour. Do Ahead: The salad can be refrigerated for up to 1 day.