Edisto Caviar

In a large bowl, submerge the peas and let soak overnight.

The next morning, drain the peas and add to a sauce pot. Bring 3 cups water or broth per 1 cup peas to a boil, then reduce to a simmer and cook 30 minutes, until just barely fork-tender.

Remove from heat and set aside to cool.

Whisk together the olive oil, white balsamic vinegar, lemon juice, honey, and minced garlic. Season with salt.

Combine the cooled peas with the diced tomato, corn, bell pepper, avocado, red onion, jalapeño, and cilantro.

Pour the dressing over and mix until thoroughly combined.

Serve with fresh tortilla chips or over shrimp & grits.