Warm Black-Eyed Pea Salad

Ingredients

Cooking Directions

In a 1-or-2-quart saucepan, warm 2 tablespoons of the olive oil over medium heat. Add 4 cloves of the garlic and sauté until lightly browned, about 1 minute. Add the black-eyed peas, 1 cup water, and the salt. Cover and simmer for 5 to 20 minutes (canned take less time than frozen) until the peas are flavorful and tender.

In a large bowl, combine the tomatoes, celery, basil, onion, remaining 2 tablespoons olive oil, remaining 2 cloves garlic, and the balsamic vinegar. Toss well.

Strain the peas and add them to the bowl. Toss well to thoroughly coat them with dressing. This salad can be made up to two days ahead, covered with plastic wrap, and refrigerated. Serve warm or at room temperature.