Mr. Saucy and I just returned from an eight-day saltwater fly fishing trip to the Gulf. We trailered our kayaks and fished out of them and it was the most magnificent vacation. How in the world to transition back into home-life? Well, how about a fabulous salad, salsa, dip made with black-eyed peas? Perfect served with greens, with chips to dip, or as a sandwich roll-up with floured tortillas, this salad is ready in minutes.
The entire time we were in Florida, we feasted on fresh salads and fish we caught ourselves (as well as some bought from a fish market). It really put me in the summer-salad-season frame of mind.
While we were away, I found a package of fresh black-eyed peas in the produce section of the local market and they inspired this salad/salsa. They required just a few minutes of boiling to get to the right tenderness, but you could certainly use canned (drained and rinsed) for yours.
The recipe has black-eyed peas, fresh ripe tomatoes, green tomatoes, green onion, avocado, sweet bell peppers, fresh jalapeno, cilantro, cumin, garlic, lime juice, and a titch of olive oil. It’s so refreshing and delicious, and super easy to throw together. If you can get your hands on some fresh black-eyed peas, try them with this…they were delicious.
- 2 cups black-eyed peas
- 1½ cup diced fresh ripe tomato
- ⅓ cup diced green tomato
- ⅓ cup minced green onion
- ⅓ cup diced sweet bell pepper
- ⅓ cup fresh chopped cilantro leaves
- 1 ripe avocado, diced
- 2 tablespoons fresh lime juice
- 2 tablespoons finely minced fresh jalapeno
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ground black pepper, to taste
- In a large bowl add all the ingredients, and stir to combine.
- Cover and refrigerate.
- Serve either cold or at room temperature.