My 15-year-old daughter was amused to find out that black eyedpeas are an actual food and not just a group who knows how to put out a catchy tune. I will call this a recipe quite loosely as I always feel a bit bad when I don’t have measurements for you. But for a salad it really suits it to just add as much as you see fit.
Black Eyed Pea Salad
3 cups cooked black eyed peas (2 cans, drained and rinsed well)
1 small cucumber, chopped
2 small tomatoes chopped
1 handful sungold cherry tomatoes, halved
1 Cajun Belle pepper, chopped*
1/2 handful of parsley, chopped
Juice of 1/2 lime
As you can see by the oh-so-precise measure of “a handful” this is a loose recipe. This is a great way to see what is in your garden and work your salad around this. I tossed all of these ingredients in a bowl and let it sit overnight in the fridge. We took it to a cookout with friends and it was a hit.
*The Cajun Belle pepper is listed as a sweet but mildly spicy pepper. It only had a HINT of spice on the back end and once it was in the salad tasted more like a red bell pepper. If you want more spice use the pepper that hits the level of mouth-on-fire you enjoy. If you want no chance of spice, just use 1/2 of a red bell pepper.