This is a chunky cold salad to eat with Triscuit crackers. A perfect, light lunch or snack for our steamy Houston, Texas summers.

• 2 Cups cooked black-eyed peas, drained
• 1 Tablespoon honey
• 1 Tablespoon olive oil (plain or lemon essence to add an extra layer of flavor)
• 3 Tablespoons Raspberry blush vinegar
• 2 Tablespoons chopped fresh dill
• 1/2 Cup capers, drained
• 3 Tablespoons chopped green onion tops
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 Cup chopped English Cucumber

Toss everything together and chill overnight to blend flavors. Stir well before serving.

Makes 3 servings, 1 Cup each (lunch portion) or 6 1/2 Cup servings (snack portion)