As the weather heats up cold salads made with solar cooked ingredients will keep your kitchen cool and your belly full.
Refreshing Black-eyed Pea Salad
3 cups previously solar cooked black-eyed peas
2 roma tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1/2 red onion, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste
In a medium non-non metallic bowl, toss together the black-eyed peas, tomatoes, bell peppers, onion, and parsley. In a small bowl, whisk together the vinegar and oil; season with salt and pepper. Pour the vinegar mixture over the black-eyed peas. Toss to combine. Cover and refrigerate overnight or at least 8 hours.
Makes 8 servings.