Black Eyed Pea Salad with Spicy Sriracha Vinaigrette

2.5 T. white wine vinegar

2 T. olive oil
1 T. sriracha sauce
1 T. melted honey (mixes better than honey straight from container)
2 cans black eyed peas, drained and rinsed
2 carrots, grated
1 diced red or green bell pepper
1/4 c. chopped parsley

In a large bowl, whisk together vinegar, olive oil, honey, and sriracha.  Add peas, carrots, bell pepper, and parsley and toss to combine.  Season with salt to taste.  Chill several hours before serving.

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Adapted from Whole Foods recipe