2 Tbsp. Apple Cider Vinegar
1 Tbsp. Old Style (Grainy) Mustard
2 Garlic Cloves, grated
Salt and Pepper, to taste
¼ C. Olive Oil
1 Can (15 oz.) Black-eyed Peas, rinsed and drained
2 Small Zucchini or crookneck squash, cut into ¼-inch coins, quartered
½ Red Onion, finely diced
1 Pint cherry tomatoes, halved
2 Tbsp. Fresh Dill, finely chopped; more for garnish
6 slices Canyon Bakehouse 7 Grain Bread, toasted
Hot sauce (optional), to serve