Thursday, August 29, 2013

black eyed pea summer salad

Oh, it's almost summer's end. 
We really had a great summer so this is very bittersweet.
Usually, I'm praying to get out of the heat and into my favorite season.
But, it's been a mild summer with just enough heat to head to the pool everyday...and not pass out.
So, all of the sudden, it's the end and I'm squeezing in as many summer recipes as I can before I head into apple pies and pumpkin pancakes and soups.  
Oh, the soups that will be had.
But, for now, on these last days of summer, let's enjoy and have a summer salad!

By the way, this is perfect next to a hamburger or grilled chicken or just as a light supper!

Black Eyed Pea Summer Salad
Serves 6, as a side. 
Adapted from the Food Network. 
3/4 cup whole wheat orzo
2 cups frozen black eyed peas
3 tablespoons good quality olive oil
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
Kosher salt and freshly ground pepper
1 1/2 cups cherry tomatoes, halved
4 scallions, chopped
2 tablespoons chopped dill pickles
1/2-1 fresh jalapeno, chopped
3/4 pound deli ham (preferably low sodium), chopped, or hamsteak, chopped

Bring a medium pot of water to a boil. Add the black eyed peas and cook about 15 minutes. Add orzo and cook until both are tender, about 10 more minutes.  Drain and set aside.

Whisk the olive oil, vinegar, mayonnaise, 3/4 teaspoon salt, and pepper to taste in a large bowl. Add the tomatoes, scallions, pickles, jalapeno.  Add ham and black eyed pea/orzo mixture and toss. Divide among bowls and enjoy!

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