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.
- Juice of 1 lemon
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon spicy brown mustard
- ½ teaspoon sea salt
- 1 lb of fresh, already shelled black-eyed peas
- 1 red onion, finely diced
- 3 cups cherry tomatoes, halved
- In a small bowl, whisk together the lemon juice, oil, vinegar, mustards and salt. Set aside.
- Wash and pick through the shelled black-eyed peas, removing any stems or stones.
- Boil a large pot of salted water; add the black-eyed peas and reduce heat to medium-low. Cook 45 minutes or until peas are soft but not mushy.
- Drain black-eyed peas in a colander and place in a large salad bowl, along with the chopped red onions and the tomatoes.
- Add the vinaigrette to the black-eyed peas and onions and toss.
- Serve garnished with fresh herbs.
Want more vegan recipes from Three Beans on a String? Try these favorites:
- Garlic and Rosemary Slow Roasted Tomatoes
- Thai Kale Salad with Coconut Lime Dressing
- Moroccan Carrot and Sweet Potato Fries
- Peach Breakfast Muffins
- J’s Marinara Sauce
- Blackberry Peach Crisp