Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
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.
I am looking forward to making this again with some tomatoes from the garden.
|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 see note below
2 T brine from quick pickled red onion see note below
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 at bottom of a small serving dish, add peas and the dressing mixture.
when ready, toss gently and serve.
Presenting our unique and delicious collection of original recipes in our new book, Salads and Salad Dressings Book III available right here!
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