Summer Black Eyed Peas Salad









4 Cups Black Eyed Peas

4 Cloves Garlic crushed

2 Quarts Vegetable Stock

1 Small Red Pepper diced

1 Small Yellow Pepper diced

2 Scallions diced

2 Spanish Red Peppers diced

1 Tbs. Sea Salt or to your taste*


1/2 Cup EVOO, 1/4 cup Balsamic, Salt  Combine and mix into salad

Fresh Herbs:  Handful of Thyme, Parsley, Basil, Oregano, Chives, minced*  ~ Garnish with Radish.

Soak the beans overnight, rinse, and cover with stock or water,  bring to a boil, lower to simmer, partially cover and cook for approximately 35 to 40 minutes be careful not to overcook you don’t want the beans mushy!  Add the crushed garlic while they are cooking and salt towards the end so you can taste to your liking.   Drain and let cool.

Dice the veggies to add to the salad.  Combine all ingredients and mix, you can adjust with more EVOO and drizzle of balsamic over top and more salt if needed.

This dish was perfect for a perfect summer evening, it brings back memories of living in Florida.  You can omit the Spanish Peppers, just had a jar of them waiting to be had.  Served with a side of Black Rice mixed with a tsp of Coconut Oil, and Sautéed Kale, with Sweet Potato slices browned in Coconut Oil, with Harissa Sauce for a little spice to the Salad.  The combinations were perfect for serving for guests or plenty of leftovers which is why I always make large amounts!  Love having not to cook the next night!  Enjoy!

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