Black-Eyed Pea/Black Bean Salad

                                                  
                    It's That Time of Year-AGAIN!
                    (The proverbial Potluck)

A Dear Friend asked me for an easy recipe to take to work for a potluck lunch. I kept in mind that he is a very health conscience (including body) person-aka "a  triathlete". I had to think: Something low fat, nutritious, eye appealing, yada-yada-yada... along with a great taste.

Now I must say that he can hold his own in a kitchen (minus the Italian Flat bread that was cut up to look like bacon and browned in a skillet)-It sounded like bacon, but tasted like aged cardboard.YES, I had to go there...but with that said, the rest of the breakfast was fantastic!

This Black-Eyed`Pea Salad recipe took him 3 hrs to make! I am even laughing now as I recall the tedious meticulous way he had to chop the veggies ensuring not to include any foreign objects such as a finger. He wanted to make substitutions, however I adamantly was yelling "NO Substitutes" over the phone. Here is My Version of this salad:

                 Black-Eyed Pea/Black Bean Salad      
                 (serves 6-10 Health Conscience People)
 "1hr from start to finish with a food processor / 3hrs without:)"                                                                                            

1 cans of Black-Eyed Peas (15.5 ounces), rinsed, drained and set aside
1 can of Black Beans (15.5 ounces or thereabouts), rinsed, drained and set aside
1 small can of Mexican Sweet corn, rinsed, drained and set aside
HINT: All 3 can be tossed together afterwards and then set aside.
In a Food Processor:
CHOP:
1 medium sized sweet red onion
2 TBSP green onions (include green stuff)
2 Roma tomatoes, seeded and cored
1 garlic clove
1 each: green and red bell pepper, seeded and cored
1 celery stick
1 jalapeño pepper
2 TBSP parsley
2 TBSP cilantro

Take this mixture of veggies/ herbs and toss in with the peas/beans-Set Aside. Take out a larger bowl and combine:
1/8 cup Canola oil
1/8 cup olive oil/
1/4 cup balsamic wine vinegar
1 tsp. sugar
a dash of cumin
a dash of cayenne pepper
Lawry's Seasoned salt and black pepper to taste

Whisk the oils, vinegar, salt, sugar, peppers and cumin. Take your mixed beans, veggies and herbs and combine it all into the vinaigrette mixture. Let this mixture marinate at least 8 hours in the refrigerator.

Dish this salad up in a decorative bowl such as "Old World Temp-tations" line (my personal favorite oven to table bakeware) and serve it along with Pita Crackers from Trader Joes or your own favorite crunchy condiment.


Enjoy!


The Frye Girl2U