Black-Eyed Pea Salad

If you’re looking for the perfect black-eyed pea salad recipe for summer, this one never disappoints. (Although as I write this, we’re still waiting for summer to arrive here in Texas!) 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, fresh profile extra virgin olive oil to finish. Dried black-eyed peas are worth the extra prep because they have a more toothsome texture.

How to cook dried peas: Start by sorting through the dried black-eyed peas to remove any debris or discolored peas. Rinse them under cold water in a colander. Place the sorted and rinsed black-eyed peas in a large bowl and cover them with enough water to allow for swelling. Let them soak overnight or for at least 6 hours.

After soaking, drain the black-eyed peas and give them another quick rinse to remove any residual debris. Place the soaked and drained black-eyed peas in a large pot and cover them with fresh water or vegetable broth. Use a 3:1 ratio, three parts water to one part peas. Bring the pot to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cover the pot and let the black-eyed peas simmer for about 1 to 1.5 hours or until they become tender. Stir occasionally and add more water if needed to keep the peas covered. You can add salt to taste during the last 30 minutes of cooking.

WHAT YOU NEED:

• 3 cups cooked black eyed peas (rinse if using canned to remove any liquid as well as excess salt)

• 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.