This is the kind of recipe you'll want to make all summer because it's colorful, refreshing, and most importantly, does not require any cooking. We've been in the midst of our second heat wave here in Connecticut and it's just the first week of summer. It's been a blessing to indulge in this dish and not have to heat up my kitchen in the process.
I once catered a bridal shower where one of the guests was telling me about a family favorite recipe called “Carolina Caviar” (also known as “Cowboy Caviar”), which she enjoyed when growing up in the south. It's made with black-eyed peas, a southern staple because it's easy to grow and is a low-cost source of protein. In fact, the other common name for them is "cow peas" because they're often a thrifty feed for cows. They originate from Northern Africa, so I decided to reclaim their heritage with this recipe and spread the message of world peas/peace in the process.
You can see me demonstrate how to make this quick and easy recipe on my recent cooking segment for WWLP-TV's "Mass Appeal" program. The recipe follows below.
World Peas Salad
1 15 oz. can black-eyed peas, drained and rinsed
1/2 cup sweet red bell pepper, finely diced
1/2 cup green bell pepper, finely diced
1 tbsp jalapeno, finely diced
10 oz. frozen yellow corn, drained and thawed
2–3 scallions, finely sliced
1/2 cup cilantro, finely chopped
1/2 of a 15 oz. can of diced tomatoes
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tsp agave syrup
1 clove garlic, minced
1/2 tsp sea salt
a few splashes of hot sauce
Combine all of the salad ingredients in a large bowl. In a separate bowl, whisk together all of the dressing ingredients. Combine dressing with the salad ingredients, season with salt and hot sauce, then refrigerate at least a half an hour before serving. Garnish with fresh chopped scallions and edible flowers.