The Olive and the Caper: Adventures in Greek Cooking
Black-eyed Pea Salad with Tomatoes and Shallots
Page 209
| Course Type: Salads
(2 reviews)
View photos (2)Tags: challenge
Recipe Review
Queezle_Sister from Salt Lake City, UT
My DH prepared this dish, and we really liked it. It makes for a great lunch. The black eyed peas cook quickly, even at our altitude. Just 20 minutes of simmer. I thought that the salad was a little bland. It probably needs a bit more dressing - more vinegar or a squeeze of lemon. It also could use more salt and pepper. We used regular hot-house tomatoes, and like southerncooker, didn't both to peel or seed.
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