Cat's Black-eyed Pea Salad

Introduction

History

This recipe for Cat's Black-eyed Pea Salad has been passed down through generations in Cat's family. It originated in the southern United States, where black-eyed peas are a staple ingredient in many traditional dishes. Cat's version of the salad has been tweaked and perfected over the years, resulting in a flavorful and satisfying dish that is loved by all who try it.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to rinse the black-eyed peas thoroughly before using them in the salad to remove any excess salt or preservatives.

- Toasting the pecans before adding them to the salad will enhance their flavor and add a nice crunch.

- For a vegetarian version of this salad, simply omit the bacon and add extra toasted pecans for added protein and flavor.

Serving Suggestions

Cat's Black-eyed Pea Salad can be served as a light lunch or as a side dish for a summer barbecue. It pairs well with grilled chicken or fish, and can also be enjoyed on its own as a satisfying and nutritious meal.

Cooking Techniques

Be sure to rinse the black-eyed peas thoroughly before using them in the salad to remove any excess salt or preservatives.

- Toast the pecans in a dry skillet over medium heat until fragrant, about 5 minutes.

- Cook the bacon until crisp and then crumble it into small pieces for added flavor and texture.

Ingredient Substitutions

Use canned chickpeas or kidney beans in place of black-eyed peas.

- Substitute red wine vinegar for the Dijon vinaigrette for a tangy twist.

- Swap out the pecans for walnuts or almonds for a different flavor profile.

Make Ahead Tips

Cat's Black-eyed Pea Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Simply toss the ingredients together and refrigerate until ready to serve. Add the bacon and pecans just before serving for the best flavor and texture.

Presentation Ideas

Serve Cat's Black-eyed Pea Salad in a large bowl or on individual plates for a beautiful presentation. Garnish with fresh herbs or a drizzle of balsamic glaze for added flavor and visual appeal.

Pairing Recommendations

Cat's Black-eyed Pea Salad pairs well with grilled chicken, fish, or tofu for a complete and satisfying meal. Serve with a side of crusty bread or cornbread for a delicious and filling dish.

Storage and Reheating Instructions

Store any leftovers of Cat's Black-eyed Pea Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for 1-2 minutes or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Cat's Black-eyed Pea Salad contains approximately 250 calories. This makes it a light and satisfying dish that is perfect for a healthy meal or snack.

Carbohydrates

Each serving of Cat's Black-eyed Pea Salad contains approximately 25 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health and well-being.

Fats

Each serving of Cat's Black-eyed Pea Salad contains approximately 10 grams of fat. The fats in this salad come from the bacon and pecans, which provide flavor and texture to the dish.

Proteins

Each serving of Cat's Black-eyed Pea Salad contains approximately 8 grams of protein. Protein is essential for muscle growth and repair, as well as overall health and well-being.

Vitamins and minerals

Cat's Black-eyed Pea Salad is rich in vitamins and minerals, including vitamin C, vitamin K, and folate. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains nuts (pecans) and bacon, which may be allergens for some individuals. Be sure to check for any food allergies before serving this dish to guests.

Summary

Cat's Black-eyed Pea Salad is a nutritious and delicious dish that is packed with flavor and texture. It is a great source of carbohydrates, fats, proteins, vitamins, and minerals, making it a well-rounded and satisfying meal.

Summary

Cat's Black-eyed Pea Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. Packed with flavor and texture, this salad is sure to be a hit with family and friends alike.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. I had never heard of a dish called Cat's Black-eyed Pea Salad before, but the combination of ingredients sounded both unique and delicious. It was a hot summer day, and I was visiting my friend Cat at her farmhouse in the countryside. Cat was known for her amazing cooking skills, and I was always eager to learn new recipes from her.

As soon as I walked into Cat's kitchen, I could smell the tantalizing aroma of herbs and spices. Cat greeted me with a warm smile and a big hug, and then she handed me a glass of iced tea. As we sat down at her kitchen table, Cat pulled out a weathered old recipe card from a worn recipe box.

"This is a family recipe that has been passed down for generations," Cat explained. "It's a simple but delicious salad that is perfect for summer picnics and barbecues."

I eagerly leaned in as Cat began to walk me through the steps of making the salad. She started by rinsing and draining a can of black-eyed peas, then she chopped up some fresh vegetables – bell peppers, red onion, and cherry tomatoes. Cat added a handful of chopped fresh herbs – parsley, basil, and dill – followed by a generous sprinkle of salt and pepper.

Next, Cat drizzled in some olive oil and a splash of red wine vinegar, giving the salad a tangy kick. She mixed everything together gently, being careful not to mush the black-eyed peas. Finally, Cat topped off the salad with some crumbled feta cheese and a handful of toasted pine nuts for added crunch.

As I watched Cat prepare the salad, I marveled at how effortless and intuitive her cooking style was. She didn't follow strict measurements or precise instructions – instead, she cooked with her heart and her senses, allowing her instincts and experience to guide her.

After letting the salad sit for a few minutes to allow the flavors to meld together, Cat scooped some into a bowl and handed me a fork. I took a bite and immediately fell in love with the dish. The black-eyed peas were tender and creamy, the vegetables were crisp and fresh, and the herbs and spices added a burst of flavor.

"This is amazing, Cat!" I exclaimed. "I can't believe how simple yet delicious this salad is. Thank you for sharing this recipe with me."

Cat smiled and patted my hand. "Cooking is all about sharing love and memories with others," she said. "I'm glad I could pass on this recipe to you. Now, you can make it for your family and friends, and create your own special memories."

From that day on, Cat's Black-eyed Pea Salad became a staple in my kitchen. I made it for potlucks, picnics, and family gatherings, and it always received rave reviews. I loved how versatile the salad was – it could be served as a side dish, a main course, or even as a topping for grilled meats or fish.

Over the years, I continued to tweak and experiment with the recipe, adding my own personal touches and variations. Sometimes I would swap out the feta cheese for goat cheese, or add in some diced avocado for creaminess. Other times, I would toss in some grilled corn or black beans for extra protein.

Despite the changes, the essence of Cat's Black-eyed Pea Salad remained the same – a simple, fresh, and flavorful dish that brought people together and created lasting memories. I always thought of Cat whenever I made the salad, and I was grateful for her generosity in sharing her family recipe with me.

As I grew older and passed on the recipe to my own children and grandchildren, I realized the true power of food and cooking in connecting generations and preserving traditions. Cat's Black-eyed Pea Salad was more than just a dish – it was a symbol of love, friendship, and the joy of sharing good food with others.

And so, whenever I make Cat's Black-eyed Pea Salad, I am reminded of that hot summer day in Cat's farmhouse kitchen, where I learned not just how to cook a delicious dish, but also the importance of passing on recipes, stories, and memories from one generation to the next. Cooking, after all, is not just about feeding our bodies – it's about nourishing our souls and creating bonds that transcend time and distance. And for that, I am forever grateful to Cat and her Black-eyed Pea Salad.

Categories

| American Recipes | Bacon Recipes | Bean Salad Recipes | Black-eyed Pea Recipes | Cathy's Recipes | Pecan Recipes | Plum Tomato Recipes |

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