Southwestern Black-eyed Peas
The first time I had black-eyed peas I was about 9 years old, and I got really mad at my mom. I was expecting peas, but she served me beans. I still feel a little robbed, and the wound is reopened every time I hear “My Humps.” But as an adult I have come to appreciate these “peas” for what they are, WHICH IS BEANS!
This salad delivers a distinctive kick, which can be increased or decreased according to your personal tolerance for heat. Simply adjust the of Tabasco and chiles.
2 cloves garlic
1 small red onion, diced
3 TB. cider vinegar
1 TB. honey
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. Tabasco
2 TB. vegetable oil
2 (15 oz) cans black-eyed peas, rinsed and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño or Anaheim chile, diced
1 cucumber, diced
1/4 cup fresh basil, chopped
1 cup cooked and crumbled bacon
- In a large bowl stir together garlic, onion, vinegar, honey, salt, pepper, Tabasco and oil. Mix in black eyed peas and chill at least 30 minutes.
- Just before serving add red pepper, yellow pepper, chile, cucumber, basil, and toss well. Serve, topped with crumbled bacon.