Black-Eyed Pea Salad

I’m not sure why, but sometimes it takes a bit of convincing to get people to try black-eyed peas. Somewhere along the way, these beans developed a reputation as muddy tasting and mushy. Well, not my black-eyed peas and not this recipe. The key is to not overcook the beans and to strain them out of their cooking liquid once they’re done. Then their flavor is delicate and earthy and the texture just right to the bite. I love them tossed in this simple vinaigrette with a few other vegetables