“The wicked die and disappear, but the family of the godly stands firm.”
Have I ever told you how much I love my family?
Well, whether I have or haven’t, I love them quite a lot.
See that woman in the middle there?
That’s my great aunt Nancy Rie. And she is amazing.
She’s a real Southern Spitfire. She can tell stories for days,
and she can cook like no other.
She hosts Sunday Dinner at her antebellum home for our family
(whomever can attend) nearly every Sunday,
and this summer we had the opportunity of getting together often.
I am so thankful and richly blessed to have Rie in my life.
Honestly, I’m so grateful to be a part of such a godly family-
one that can come together on Sundays and just enjoy being together.
We talk about everything-
sports, childhood memories, the latest Port Gibson drama.
We relish being in each other’s company.
Oh, and we eat delicious food. That’s a plus, too.
This week I brought black-eyed pea salad, and it’s as tasty as it sounds.
Hearty black-eyed peas tossed in a tangy-but-fresh vinaigrette marinade,
crisp onion, and straight-from-the garden parsley- YUM.
And it was enjoyed by all. Even the kids!
You’ll start by rinsing two cans of black-eyed peas.
Canned is the way to go in this recipe- fast and easy!
Add in a thinly-sliced (I use that word loosely) onion…
…as well as freshly chopped parsley.
Then make the marinade:
Extra-Virgin Olive Oil
Red Wine Vinegar
Stir and bring to a boil.
Pour over the salad.
Toss and refrigerate overnight before serving.
Black-eyed Pea Salad
adapted from Lana’s Home Cooking
2 cans black-eyed peas
1 small onion, thinly sliced
3 tablespoons parsley, chopped
1/4 cup olive oil
3 tablespoons red wine vinegar
1 clove (1/2 tablespoon) garlic, minced
2 teaspoons worcestershire sauce
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Rinse black-eyed peas and add to a bowl. Add in onions and parsley and toss to combine.
2. Combine olive oil, red wine vinegar, garlic, worcestershire, sugar, salt, and pepper. Bring to a boil and remove from heat. Pour over salad and refrigerate for 8 hours or overnight. Drain excess marinade before serving.
I love black-eyed peas. Maybe it’s the Southern in me, or maybe it’s just that I love food.
Either way, black-eyed peas prove themselves year-round-worthy
with this delicious salad!
Try it soon!