Summertime is almost over. I am not a fan of fall weather...gardens don't grow, flowers don't bloom and you begin to go down the road of - what have I done with my life this year. Yup, not a fan.
So, my plan...squeeze one more summer food-related-activity into the mix. And no vegetarian party should operate without a black eyed pea salad. This salad is
oh, so, filling.
I brought this to a party with a bunch of carnivorous-lovin' family members. The first response, you didn't cook these peas in ham hock....the last response, hmmm, that was pretty good. I'm telling you - you must always find a way to expand your palate. You'll be surprised.
Speaking of surprises, I surprised myself and learned a new Photoshop trick. I can now make the words fit the shape of my bowls. Patting myself on the back...ha ha ha
Black Eyed Pea Salad
1 15.5 Oz Can Black Eyed Peas - drained and rinsed
1 Cup Finely Chopped Carrots
1 Cup Finely Chopped White Button Mushrooms
1 Cup Light Italian Dressing
1/4 Cup Red Onions
2/3 Cup Cucumbers
2/3 Packed Cup Flat Parsley - Chopped
Add all ingredients into a medium sized bowl. Mix together. You can eat immediately, but it tastes better if you let it sit for a few hours. I usually make this the day before I need it.