I love black-eyed peas, and I don’t mean the Will.i.am and Fergie variety. I’m talking about the humbled little spotted legume, the base of Hoppin’ John and Texas Caviar.
Served with onions and cornbread, they were my childhood favorite, edging out butter beans and slow cooked string beans. I remember picking black-eyed peas and field peas in the heat of the summer with my mamma and some ladies from our church, and then sitting on the back steps shelling them into a bucket while I watched my brothers chase each other around the yard.
This a simple variation of Texas Caviar, prepared with fresh black-eyed peas, cherry tomatoes and chopped onions. The flavorful mustard vinaigrette adds some zing without overshadowing the flavor of the peas. This a great dish for taking to potlucks, since it only gets better as it sits at room temperature and since it’s easy to double the recipe.