When I was thumbing through this cookbook, this salad caught my eye. I love black eyed peas and let's see what else, well I guess I just love those peas! Now I did take a bit of liberty with the recipe, but that will happen in any kitchen when we cook with what we have, especially in the winter months. While this salad would be visually stunning made with heirloom tomatoes, it is beautiful and delicious, exactly the way I made it.
|Black Eyed Pea and Tomato Salad|
Black Eyed Pea and Tomato Salad
adapted from: Stirring The Pot
4-6 heirloom tomatoes, sliced thick
2 cups cherry or grape tomatoes cut in half
2 c canned black eyed peas, drained well
1/4 c quick pickled red onion
2 T brine from quick pickled red onion
1 t red wine vinegar
1/4 c olive oil
salt and pepper
fresh minced parsley
Note: you may substitute 1/4 c chopped red onion and 1 T red wine vinegar for the quick pickled onions and pickling brine.
Combine the peas with the onion, brine, vinegar, olive oil, salt and pepper. Stir well to coat.
Place tomatoes in bottom of small serving dish, add peas and the dressing mixture.
when ready, toss gently and serve.
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