Black-Eyed Pea Salad - Recipe

     What is a black-eyed pea?  It is a light colored legume often with a black spot, hence the name.  Popular in the south it was first introduced to Virginia in the 17th century, originating from Africa.  There are many varieties in the American South, and I really did not know much about them until I moved from Chicago to Virginia.  My brother in-law is from Texas, and my sister makes her own  special dish with black-eyed peas on New Year's Day every year for good luck.

     Today I decided to make a colorful sweet/sour salad with them.  It is a cross between a salsa, a relish, and a salad I think.  The white balsamic vinegar is the sweet component and the white wine vinegar is the sour which gives it a pickled taste.  You may adjust the combination to your liking.  The corn, onion, and red pepper give it a little crunch, flavor, and color.  The chipotle chili pepper gives it a unique smokey flavor.

    The longer it seasons in the refrigerator, the more flavor the beans absorb.  When ready to serve taste and adjust seasonings and vinegars to your liking.

Black-Eyed Pea Salad

(Makes 5 cups)

16 oz. Black-Eyed Peas frozen, fully cooked

8 oz. Corn Frozen

1/2 c. Green Onion chopped

1/2 Medium Yellow Onion diced

1 Red Bell Pepper diced

1/4 c. White Balsamic Vinegar (I use Taste of Old Country)
2 T. White Wine Vinegar

3 T. Water

1/2 tsp. Salt

1/4 tsp. Chipotle Chili Pepper

1 Garlic Clove Minced

     Place the black-eyed peas and corn in a sauce pan with water enough to steam (about 2 inches).  Bring to a simmer, cover, and steam 3-4 minutes until tender.  Drain and place the black-eyed peas and corn into a large mixing bowl.  Add the green onion, yellow onion, and red pepper.  In a small bowl whisk together the vinegars, water, salt, chili pepper, and garlic clove.  Add to the black-eyed peas and corn and gently toss together.  Place in the refrigerator, covered, 1 or more hours to season.  Before serving check seasoning and adjust vinegars if necessary.

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