GMA Recipe: Warm Black-Eyed Pea Salad

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Warm Black-Eyed Pea Salad
From actress and author Faith Ford
May 4, 2004

In her new cookbook, Cooking With Faith, comic actress Faith Ford shares her down-home cooking recipes, southern classics that have been passed down from one generation of her family to the next.

Ingredients

4 tablespoons olive oil

6 cloves garlic, chopped

2 (15-ounce) cans black-eyed peas, rinsed and drained, or 2 (10-ounce) packages frozen black-eyed peas, thawed

1 teaspoon salt

2 large tomatoes, seeded and chopped

2 celery stalks, finely chopped

1/3 cup chopped fresh basil

1/2 small red onion, finely chopped

1 Tablespoon balsamic vinegar

Directions

1. In a 1-or-2-quart saucepan, warm 2 tablespoons of the olive oil over medium heat. Add 4 cloves of the garlic and sautÈ until lightly browned, about 1 minute. Add the black-eyed peas, 1 cup water, and the salt. Cover and simmer for 5 to 20 minutes (canned take less time than frozen) until the peas are flavorful and tender.

2. In a large bowl, combine the tomatoes, celery, basil, onion, remaining 2 tablespoons olive oil, remaining 2 cloves garlic, and the balsamic vinegar. Toss well.

3. Strain the peas and add them to the bowl. Toss well to thoroughly coat them with dressing. This salad can be made up to two days ahead, covered with plastic wrap, and refrigerated. Serve warm or at room temperature.

Serves 8

Recipe from Cooking With Faith: 125 Classic and Healthy Southern Recipes by Faith Ford, Copyright April, 2004.