I had a vague memory of a Black Eyed Pea Salad my sister and I loved to make years ago, so I went to my recipe archives and found it! It was the first recipe I ever shared on here, I mean how crazy is that? I called it Tasty Thursday and in 2010 started my weekly recipe sharing and it is honestly still my favorite part of my blog. Let’s just say my food styling and photography has come a long way! This is a new adapted version of that original salad and oh goodness this salad is insanely good. The beauty of it is you can eat it as a salad or serve as a dip with chips. I cooked dried black eyed peas because I had a bag from my Farmer’s Market but canned ones work as well! This will save in the fridge for several days. It is a lovely Summer Salad that would pair perfectly with grilled fish or chicken. Enjoy!

B L A C K E Y E D P E A S A L A D | D I P

2 cups cooked Black Eyed Peas

1 small green bell pepper diced

1/2 red onion diced

3 celery stalks diced

1 cup halved cherry tomatoes

1/2 cup diced cucumber

1 cup fresh herbs- I did a mix of basil, chives and parsley

1/2 cup olive oil

juice of 1 lemon

1 garlic clove

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons hot sauce

Cook the black eyed peas if dried and if canned drain and rinse them and place in a bowl. If you are cooking dried I bring my water to a boil with the beans and add about 2 tablespoons salt, then cook on low 3-4 hours, Then drain.

To that same bowl with cooked black eyed peas add cherry tomatoes, green bell pepper, red onion, celery, cucumber, basil, dill and parsley.

Whisk together olive oil, lemon juice, garlic, salt, pepper and hot sauce. Pour over salad and toss all together. This is delicious alone but also so great served with plantain chips or tortilla chips.