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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Being Southern-born, I appreciate many foody things that are particular to my origins. Black eye peas are no exception. This makes a great summer salad to go with cornbread, cottage cheese, and iced tea to make a light supper. Ingredients:
1 lb fresh black eye peas 'or' 2 (16oz) cans black eye peas, drained |
1 large red onion, small dice |
1 pt cherry tomatoes, halved |
1 large sweet green bell pepper, small dice |
10 oz fresh chard, rolled and sliced |
1 (8oz) pkg shredded mozzarella cheese |
italian dressing |
Directions:
1. If using fresh black eye peas, cook in enough water to cover for about 30 minutes, but only until done (read: Do NOT overcook). Check peas for desired level of doneness... since this is for a salad, my personal preference would be for peas that aren’t mushy. Drain and set aside to cool. If using canned product, just drain the peas and set aside.
2. Once you’ve done the prep work with the rest of your veggies, combine all except the dressing.
3. Drizzle the desired amount of dressing over the mixture, and toss.
4. Chill for a few hours so the flavors can meld.
5. Serve.
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