BLACK-EYED PEA SALAD
OVER MIXED GREENS

Makes 6 servings

Black-eyed peas are a southern staple. This is a great recipe to use up leftover peas and give them a fresh taste. It’s always best to start from scratch and cook your own beans and peas. If using fresh peas, cook them in boiling, salted water with a little bit of olive oil until just tender. If using dried peas, first pick them clean of rocks and dirt. Soak them in water overnight and then drain. Rinse the peas after soaking, and then use fresh water when you cook them. Place the peas in a pot and add water to cover. Bring to a boil, and then reduce the heat to simmer. Cook until just tender, about one hour. Don’t overcook them, or they’ll get mushy. If you have to use canned black-eyed peas as a time-saver, first make sure to wash them in a sieve.

Without a doubt, pre-washed organic greens are a definite timesaver for making salads. Different companies make different mixes. Look for crisp, not wilted, greens with no bruises or blemishes. And if they are in a bag, make sure there’s no moisture and they are not too wet.

6 to 8 cups mixed greens such as Bibb, radicchio, romaine, mizuna, baby spinach, and beet

½ cup reduced-fat sour cream

cup apple cider vinegar

2 tablespoons sugar

1 red onion, thinly sliced

½ English cucumber, seeded and thinly sliced

½ red bell pepper, seeded and thinly sliced

1 (15-ounce) can black-eyed peas, rinsed and drained

Coarse salt and freshly ground black pepper

• Wash the mixed greens and spin them dry in a salad spinner. Place them in a large bowl.

• Whisk together the sour cream, vinegar, and sugar in a medium bowl. Add the onion, cucumber, pepper, and peas. Toss to coat. Season to taste with the salt and pepper. Cover and refrigerate until needed. Serve over the mixed greens.