In the warmed months I'm a big fan of vegetable based side dishes that are served either chilled or at room temperature. This recipe is also dairy free, which means its a perfect dish to serve at an outdoor function when the weather is hot.
This field pea salad recipe is a staple in southern cuisine and is a great alternate to the warm sugary baked beans that most of America is accustomed to consuming at barbecues. Don't get me wrong, I love a big bowl of sticky baked beans filled with smoky pork but that ends up being a meal in itself for me.
This is a salad that is served cold or at room temperature. This means that you will need to season to your liking and it may take more salt and pepper than you are used to with warm or hot meals.
This salad can be eating right away, but it benefits from marinading in the refrigerator for a few hours. It's great eaten with any kind of grilled meat and is a perfect pairing any fish dish.
Time: 30 minutes
For the salad
4 cups cooked field peas (such as black eyed or red peas)
2 cups ripe tomatoes, 1/2" dice
1/4 cup roasted red peppers, finely chopped
1 bunch green onions, thinly sliced (whites only)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
Salt and ground black pepper taste
For the Dressing
1/4 cup sherry or red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon minced garlic
zest of 1 lemon
2 teaspoons lemon juice
3/4 cup extra virgin olive oil
1 teaspoon honey or maple syrup
a few dashes of hot sauce
salt and pepper to taste
chopped unsalted roasted peanuts
crumbled queso fresco
In a large non reactive bowl, add the salad ingredients and toss to combine. Season with salt and pepper to taste.
In a separate bowl, add the dressing ingredients and whisk until combined. Season to taste with salt and black pepper.
Add as much dressing as you like to the salad mixture. Check for seasoning.