Black-Eyed Pea Salad

If you’re looking for the perfect black-eyed pea salad recipe for summer (although we’re still waiting for summer to arrive here in Texas!), this one never disappoints. There are a few keys to its goodness: use freshly cooked black eyed peas (although canned will work in a pinch), copious amounts of fresh basil, and a good quality extra virgin olive oil to finish. A note if you’re cooking dried peas: BEP don’t require soaking (contrary to some package directions). Simply rinse and sort them to remove any debris, then place in a pot covered with water and a few tsp. of Kosher salt. Bring to a boil, cover and simmer until tender to the bit (usually takes about 1.5 hours).

WHAT YOU NEED:

• 3 cups cooked black eyed peas

• 1/2 cup minced onion (white, yellow or red all work well)

• 1/2 cup chopped celery

• 1 small red bell pepper

• 1/4 tsp. kosher salt

• 1/4 cup apple cider vinegar

• 3 heaping tablespoons chopped fresh basil (plus more for garnish

• 3 cloves of garlic, grated or minced

• 1 tsp. sugar

• 1/4 tsp. each Kosher salt and fresh ground black pepper

• 1/2 - 2/3 cup good quality extra virgin olive oil

WHAT YOU DO:

In a serving bowl, combine black-eyed peas, 1/4 tsp. salt, chopped pepper, onion, and celery. Set aside.

In a small bowl, whisk together the vinegar, basil, garlic, sugar, salt and pepper. Drizzle in the EVOO until emulsified. Start with 1/2 cup, taste, and add more if necessary. I usually add about 2/3 cup.

Drizzle the dressing over the salad and toss gently to combine. Cover and refrigerate until well chilled, about 2 hours, or longer if you have time.

Makes 6-8 generous servings.