Black-Eyed Pea and Tomato Salad

19 Jan

This recipe is compromise for our tastes. My husband loves legumes, such as black-eyed peas, and I could live without them. I prefer vegetables and fruit. This salad has black-eyed peas for my husband and tomatoes for me. Who would have thought that this combo is so good. I guess that’s why opposites attract.

  • 2 tbs chopped parsley
  • 2 tbs chopped basil
  • 2 tbs white wine vinegar
  • 2 tsp olive oil
  • dash of cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tbs chopped onion (or 1/4 tsp onion powder if using canned peas)
  • 1 1/2 cups chopped tomatoes
  • 15 oz of fresh black-eyed peas cooked in water (or 1 15oz can no salt added black-eyed peas, drained and rinsed)

Sauté the raw onion quickly in a medium sauce pan, add the fresh black-eyed peas and cover with water. Cook about 30 minutes over medium low heat. Drain and cool. In a medium size bowl mix all of the seasonings together. Add the tomatoes and peas, toss to coat with seasoning mix. Cover and chill at least 30 minutes.

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