Cool Summer Meals: Black Eyed Pea Salad
I could not believe it. I was working on formatting the cookbook until about 1:30 a.m. and when I went to bed it was still hovering around 90 humid degrees.
We are just about into those dog days of summer when even the bugs seem to take shelter in the afternoon heat! It is tough for me to think about a nice hot meal when…well…seriously, over the past few days some of the eggs that we have collected from our chickens have been soft boiled! Pinkie swear! The first time it happened I thought… “ewww, I got a partially developed egg.” We are good about collecting them several times a day so I couldn’t see how that could happen. The next time it happened I looked closer and, sure enough…It was soft boiled.
Now that is hot!
These are what my mom used to call “salad days”!
This black eyed pea salad is different. It has a definite southern flavor with a Texican twist. I think you will like it. Serve it with some grilled corn on the cob and an icy chunk of watermelon. It just doesn’t get better than this.
Black Eyed Pea Salad
6 cups cooked black eyed peas
1 yellow pepper, coarsely chopped
1 red pepper, coarsely chopped
1 jalapeno pepper, chopped
3 cucumbers, sliced or chopped your choice..peel if waxed
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup fresh basil leaves, chopped coarsely
1 tsp dried chipotle (Archer Farms does a great one)
Vinaigrette
1/4 cup Dijon mustard
2 tablespoons cider vinegar
1/2 cup olive oil
1 teaspoon liquid smoke (optional)
2 tablespoons brown sugar (more to taste)
Coarsely ground black pepper to taste
salt to taste
Combine salad ingredients.
Combine vinaigrette ingredients. Shake well and pour over salad. Allow to marinate in the refrigerator for about an hour. Serves 6-8.
Image: Marye Audet
Tags: black eyed peas, main dish salads, Make ahead, vegan, VegetarianRelated Stories
POSTED IN: Main Course, Make ahead
8 opinions for Cool Summer Meals: Black Eyed Pea Salad
noble pig
Jul 29, 2008 at 11:59 am
Wow that is hot if the eggs are cooking in the coop, holy cow! I’m amazed the chickens live through that! Sending cool breezes your way!
Marye
Jul 29, 2008 at 12:22 pm
Cathy, our chickens free range…so they are not in coops..sometimes they are stupid enough to lay them right out in the sun…and they soft boil in a few hours!
Carrie
Jul 29, 2008 at 12:23 pm
Can’t wait for the cook book! :-)
Anne Florenzano
Jul 29, 2008 at 12:56 pm
We’re not quite as hot as you are, but hot and humid enough that this salad sounds fabulous. I hope to try it this week. Apropos of nothing, have you heard of King Arthur Flour? Ever bought anything from them? I’ve got their kitchen compost can and it’s fantastic, and I tried their scone mix and it was delicious. I wondered if you’ve ever gotten flour from them, or have any opinion about their products.
Marye
Jul 29, 2008 at 1:10 pm
Carrie..LOL!
Anne- their products are very high quality!
Anne Florenzano
Jul 30, 2008 at 10:59 pm
I have to thank you for my terrific dinner last night. When I realized I had most of the ingredients I needed to make this salad, I went right out and bought the rest, plus fresh corn and watermelon, as you suggested. Fantastic! My family loved it, and I’ll definitely keep this in my summer repertoire. Thanks SO MUCH. Only thing - I couldn’t find dried chipotle, but the salad was good even without it.
Marye
Jul 31, 2008 at 12:04 am
Anne- The target store here has dried chipotle granules int he spice section. It is their own brand, Archer Farms.
I am so glad you liked it!
deborah
Jul 31, 2008 at 1:31 am
I love salads..this one looks so-o-o tasty! I love to eat but not much on cooking so salads are a perfect meal :) Great blog Mary..I passed along the Arte y Pico award!
http://sweetwaterdesignsat.blogspot.com/2008/07/arte-y-pico-awardthank-you.html#links
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