Black Eyed Peas Salad

Black Eyed Peas with celery, peppers, red onion + scallion in a tangy dressing

I thought about this salad a lot after eating it in Nashville and realized that fresh thyme is the key flavor. Eddie Hernandez has a version with poblano, serrano, cilantro + lime juice in his cookbook “Turnip Greens & Tortillas”

1 ½ c. dried black eyed peas, cooked until creamy and tender

3 c. cooked black eyed peas
½ c. reserved cooking liquid
½ c. red bell pepper, finely diced
½ c. green bell pepper, finely diced
⅓ c. red onion, finely diced
1 jalapeno, seeded + finely diced
2 scallions, thinly sliced
1 t. chopped fresh thyme
¼ c. mayonnaise
3 T. red wine vinegar
¾ t. salt
Freshly ground black pepper

Combine black eyed peas, peppers, onion, jalapeno, scallions and thyme in a mixing bowl. Mix mayonnaise, vinegar, pepper and salt together, then add reserved cooking liquid. Add dressing to peas + vegetables and gently mix to combine. Refrigerate for at least 2 hours before serving. Eat within three days.

Cooking Black Eyed Peas: Pick through a half pound of dried black eyed peas, then rinse them in cool water. Add peas to quart-size container and cover with cool filtered water. Refrigerate overnight, or up to 2 days. Drain peas.

Add peas to 2 quart pot and cover with 1 qt. filtered cool water. The water should cover the beans by at least an inch. Bring the beans to a simmer over medium heat. Reduce heat to medium-low and cover. Cook 40 minutes, check for tenderness. Continue cooking and check every 20 minutes until the peas are tender. Add 1 t. salt, reduce heat to low and cover. Allow to stand for 20-60 minutes. The peas should be creamy, but not burst or split. Store in cooking liquid, refrigerate and use within 5 days.

Add a fresh or freshly-harvested bay leaf to your black eyed peas if you have one.