Summer’s over…well sort of. So, here is a salad that embraces the memory of summer and gets us through the still-very-hot days of the Southwest Fall. After the first creamy bite, Black-eyed Pea Salad delivers a taste of summer, a little jewel from the Bijouxs kitchen.
September in the Southwest. No cardis, no wraps necessary, especially in the dry interior valleys, some of the hottest days of the year still lay ahead. Black-eyed Pea Salad is a transitional salad, flavors that recall summer with a hint of the richness that Fall food brings to the table.
This salad is also a nice introduction to cooking with black-eyed peas. Black-eyed peas are actually a bean. Good news – they contain a moderate amount of carbohydrates, are a good source of fiber and have a low glycemic index. To keep things easy I use the canned and cooked variety.
Black-eyed Pea Salad is, in some ways, a deconstructed version of a tostada salad. Lightly dressed peas stand-in for traditional beans, quick pickled onions, radishes and olives all on a creamy bed of guacamole. A rich and satisfying salad, frequently on the Bijouxs table for a light Fall supper. Like most Bijouxs little jewels, it’s convertible– so add your own favorite extras.
Sharing a simple Black-eyed Pea Salad and getting ready for Fall in the Bijouxs Kitchen.