When we think of Black Eyed Peas, we generally think of stews and pork products, so it was fun to experiment with them in a fresh vegetable and herb salad. Black Eyed Peas, especially our new-crop peas, can overcook quickly, so keep an eye on the pot if you are cooking them for a salad.
Any firm heirloom bean would work in a salad like this. You could substitute a different fresh herb, but if you can find fresh mint, it really brings this dish together.
- Juice of 1 lemon
- 2 tablespoons Rancho Gordo Pineapple Vinegar or white wine vinegar
- ¼ cup extra-virgin olive oil
- 1 garlic clove, minced
- Salt and freshly ground pepper to taste
- 3 cups cooked Rancho Gordo Black Eyed Peas, drained and cooled
- 1½ cups shredded carrots (about 3 large carrots)
- ½ of an English cucumber, peeled and chopped
- 2 green onions, chopped
- ¼ of a red onion, minced
- ¼ cup chopped fresh mint leaves
- Feta cheese (optional)
Serves 2 to 4
- In a small bowl, whisk together the lemon juice, vinegar, olive oil, and garlic. Season to taste with salt and pepper.
- In a large mixing bowl, combine the black eyed peas, carrots, cucumbers, green onions, red onion, and mint.
- Pour the dressing over the black eyed pea salad. Mix well to combine. Taste and adjust the seasonings, adding more vinegar, salt, and/or pepper as needed. Finish with a sprinkle of feta cheese, if you like.