I made it up so it’s totally flexible regarding amounts, ingredients, and presentation!
Two cups cooked black-eyed peas (cook in the usual way for dry beans)
Chopped seasonal vegetables according to availability (prob’ly not everything you can get your hands on!), e.g. cucumber, celery, colored pepper, carrot, radish, tomato, asparagus, avocado–even pantry items like olives or hot peppers if you like them!
3-4 tablespoons extra-virgin olive oil
2 tablespoons lemon or lime juice; or, if you prefer, balsamic vinegar (have you tried the sweet aged balsamic?)
1 tablespoon chopped fresh cilantro or parsley
1/2 cup crumbled feta or other cheese
1/4 cup slivered spring onion or chopped scallions; red onion in winter
Sea salt and black pepper, freshly ground
If you like spicy, a few pepper flakes or a dash of cayenne
Whisk oil and juice or vinegar in a salad bowl until combined. Stir in black-eyed peas, herbs, salt & pepper, chopped vegetables, feta, onion; toss to coat. Serve at room temperature or chilled; if you have an abundance of salad greens, make a bed of them on a platter and arrange the bean salad on top.
Original recipe submitted by Ms. Eleanor
