Dinner last night was chicken and bacon wraps from Cooking Light and black-eye pea salad from the Food Network grilling cookbook. The wraps are essentially a BLT with chicken and fancy mayo - yum! I used basil instead of tarragon for the mayonnaise, and the black-eye pea salad recipe is below. The salad is one of our absolute favorites - please try it!Black eye pea salad:
4 - 6 servings (great as leftovers, too)
Dressing:
1 small clove garlic, peeled
Juice of 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
Pinch of cumin
1/4 cup extra-virgin olive oil
3 tablespoons fresh cilantro, chopped
Salad:
1 lb frozen black-eyed peas, cooked according to package directions*
1 medium tomato, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1/2 jalapeno or serrano chile, seeded and finely chopped
Kosher salt
Black pepper
1 small Haas avocado, halved, pitted and diced
1. For the dressing: smash the garlic clove, sprinkle with a pinch of the salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt, and cumin in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a slightly thick dressing. Stir in the cilantro.
2. For the salad: toss the black-eye peas, tomato, onion, and jalapeno in a large bowl. Add the dressing and toss to coat evenly. Season with salt and pepper to taste. Gently fold in the avocado and serve.
*Note: I prefer this salad chilled or room-temperature, so I give the black-eye peas time to cool before tossing with the other ingredients to avoid wilted or mushy vegetables.
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