One of my favorite ways to incorporate my food storage is rotating the stock. It allows me to always keep my food storage fresh and take advantage of sales and stock-up events at quality stores. Black-eyed peas are usually tied to heavy southern cooking and are popular in stocks and stew-type dishes.
I always fancy a nice and bright salad that pairs well with the BBQ creations that I make over at Marinate Me Baby! This Black-Eyed Peas Summer Salad is the perfect pairing for grilled chicken, pork, or fish any time of the year!
Black-Eyed Peas Summer Salad
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2 (15.5 ounces) black-eyed peas (cooked)
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1 large tomato, chopped
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1 medium red bell pepper, chopped
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1 medium green bell pepper, chopped
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1/2-1 Jalapeño pepper (remove seeds or leave some for heat)
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1/2 red onion, diced
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1 tablespoon chopped fresh parsley
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Some sprouts if available
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3 tablespoons balsamic vinegar
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2 tablespoons olive oil
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salt and pepper to taste
