August 4, 2010

Three Things: Pink Eyed Peas

I haven't played with local produce much this summer, which makes me sad, so when my summer of weddings concluded last week, I stopped at my favorite produce stand after work, picked up some pink-eyed peas and other veggies, and entered culinary creativity mode.

1. Boiled Pink-Eyed Peas
I just boiled them plain because I wanted to mix them with other veggies, but if you want them to actually have decent flavor, try some onion and garlic in the mix.

2. Pink-Eyed Pea Succotash Salad
Peas+Corn+Tomatoes+Onion+Garlic+Lemon Juice+Olive Oil+Salt+Pepper
This is a loose cousin of the traditional hot bean-and-corn medley that is succotash. I love how veggies have so much fresh flavor that they just require a tad bit of oil and vinegar (or lemon juice) to make a lettuce-free salad. We ate it with grilled chicken for dinner, and then I chopped some of the chicken and mixed it with the salad for lunch the next day.

3. Pink-Eyed Pea Salsa
Peas+Prepared Salsa
I like to mix pink-eyeds (or black-eyeds) into salsa to add texture and taste. It also makes it heartier so that I can eat chips and salsa with a salad and feel like I had a full meal.


  1. why not mix them with dog shit?

  2. yuck! They are meant to be eaten with some snaps in them to add flavor.


Pretty please share your thoughts!