I guess it’s safe to say that food and music go hand in hand. I mean Smashing Pumpkins must have been quite hungry (and angry) when they thought of the name of their band, right? The list of foodie musicians is long with well known bands like Red Hot Chili Peppers, The Cranberries, Meat Loaf, Cake and so on.
Having said that, naming a band after something as humble as a bean and then make millions of dollars not only requires appetite but also a good amount of guts: The Black Eyed Peas? Uh-huh!
Not many people actually know about black eyed peas (the food) or cook it in Northern USA, Canada or much of Europe. On the other hand I’m pretty sure that as I write these words some Joe Blow in Boonville, Ontario is dancing to the beats of “I Gotta Feeling” from The Black-Eyed Peas (the pop band) like someone who has just been tased.
The black eyed peas have hit stardom in my kitchen, that is for sure. They were my mom’s secret weapon (and still are). Fish? Black eyed peas. Meat? Black eyed peas. Chicken? Black eyed peas. Cheese fondue? Yes, black eyed peas.
Maybe the black eyed peas should not be credited for the success of this multi-award winning salad. Maybe it’s the fool-proof combination of fresh herbs, ripe tomatoes, olive oil and lemon juice. Maybe it’s the bright colours that, no matter what your personal beliefs about beans are, attract your eye and force you to help yourself to a few spoonfuls. I don’t know. Whatever it is, this black eye pea salad is a crowd pleaser each time and the beans' unusual looks provide a nice little change to the usual tabletop scenery.
A must try!
Black Eyed Peas Salad
Serves 8 as a side dish
2 19oz canned black eyed peas, well rinsed
4 ripe Roma tomatoes, diced (alternatively a pint of cherry tomatoes, diced)
3 scallions, finely chopped
½ bunch fresh flat leaf parsley, finely chopped
½ bunch fresh dill, finely chopped
Juice of 1 lemon
About 4 tablespoons extra virgin olive oil, adjust it according to your taste
Pinch of salt
Combine all the ingredients in a large bowl and give them a good stir. Set aside in the fridge for at least 30 minutes before you serve to give some time for the flavours to mix together and accentuate.
Note: I realise that “real” ripe tomatoes are hard to come by during the winter months. I made this salad over the summer and completely forgot to post it. I apologise for the seasonal inappropriateness of this recipe. You could use cherry tomatoes that are still sweet (hmm I wonder why... could it be because they're shipped all the way from Mexico... sorry).
