Weekday lunches at our house are an every-man-for-himself affair. I try to have a few choices available — often there is some kind of deli meat and there is always cheese, tuna, and peanut butter available. Our Male Adolescents usually have a sandwich, and I often do too, but about as often I have some kind of main-dish salad. I love bean salads, although they don’t love me, so I have to limit how frequently I indulge. Yesterday’s lunch was some of the leftovers of the black-eyed pea salad I made to accompany our New Year’s Day good-luck dinner.
It is funny to me that I do not really enjoy bell peppers in a lettuce salad, but I love them in heartier salads like this one. Like most salads, this one begs the cook to sub ingredients.
Now get up and go cook something good.
Good-Luck Black-Eyed Pea Salad
2 cans black-eyed peas, rinsed and drained
1 red bell pepper, medium-diced
1/2 small onion, small-diced
1/4 c. minced fresh parsley
1-2 T. red wine vinegar
a hefty pinch of salt
grinds of pepper
1/4 c. extra virgin olive oil
Mix the peas, bell pepper, onion, and parsley in a medium bowl. Add the dressing ingredients and toss gently. Cover and chill for at least an hour to let the flavors blend. Toss again before serving and taste for seasoning.
This salad keeps very well for several days. When I am having a portion for lunch, I usually stir in some kind of cubed or crumbled cheese, like cheddar or feta. I also enjoy some diced avocado as a last-minute add-in.