black-eye pea salad
It’s not fair. For weeks I thumbed through pages and pages of cookbooks, magazines,old recipe notebooks and searched on line to try and put together a suitable menu for the Mother’s Day Luncheon. What should have been a simple task turned out to be a stressful chore.
Having to take into account the different tastes,likes and dislikes of a variety of women I had to be sure my menu was diet friendly but not too friendly. These women like to eat but salads and vegetables and carefully cooked foods devoid of flavor were out.
In the end everything worked out and the menu was interesting and even included a few vegetable dishes.
The unfair part, and I’m not blaming the gender,was Father’s Day. Not a cookbook nor magazine was consulted. And yet without much thought I knew what I would be cooking weeks before Father’s Day. I actually had too much to choose from: Steak? Fillet of beef? Fat juicy burgers? And as long as there was ice cold beer, what side dishes I served wasn’t even important.
I’m not complaining. The Mother’s Day Luncheon was a great chance to get together with friends,old and new. Father’s Day was a day to cook meat and let men eat.
Because I raved so much about the black-eye pea salad from the lucheon I decided to make it for Father’s Day. I wasn’t multi-tasking as much so I was able to get pictures to use for a post.
Recipe: Black-eye pea salad
1/4 cup red wine vinegar
2 tablespoons sugar
3/4 cup olive oil
3 cups canned black-eye peas, rinsed and drained
1 red bell pepper seeded and diced
1/2 c chopped green onions, white and green parts
1 large tomato, diced or grape tomatoes cut in half
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
4 tablespoons fresh parsley, minced
2 tablespoons fresh, oregano, minced
1 large banana pepper, seeded and diced
1 medium sized jalapeno or other hot green pepper, seeded and diced
Add vinegar and sugar to a medium sized bowl and mix until sugar dissolves. Whisk in oil to incorporate into dressing.
Combine the remaining ingredients in a large bowl and gently toss together with a large spoon to combine.
Pour dressing over salad and mix well.
Put in refrigerator to chill. Before serving gently toss again. Use a slotted spoon to serve.