You guys, we’re almost there. We’ve almost made it through another Texas summer. Almost.
But until we’ve gotten ourselves through to beautiful 80 degree weather, I’ve got another recipe perfect for hot days.
Black-eyed pea salad.
Because who says salads are boring?
This recipe is actually made all year long in my household as it is healthy and delicious. We like to serve it in lettuce cups, with toasted bread, with tortilla chips, in tacos, really in whatever way we feel like at the moment. It’s one of those versatile recipes that just seems to fit with any meal. Perfect as an appetizer, side dish, or even just as the main dish.
Black Eyed Pea Salad
(Recipe by my mother)
1 15oz can black eyed peas(rinsed and drained)
1 15oz can white kidney beans(rinsed and drained)
1/2 red onion, chopped
2 cloves garlic, minced
1 bunch cilantro, rough chopped, plus more for garnish
3 tbls olive oil
3 tbls red wine vinegar
1 tbls course ground mustard
1/2 tsp cumin
salt and pepper to taste
Combine the beans, garlic, onion and cilantro together in a big bowl. In a small bowl, whisk together the olive oil, vinegar, mustard, cumin, salt and pepper.
Mix everything together thoroughly and either place in refridgerator or serve at room temp. The flavors get better the longer they sit together so I like to make this salad the day before.