Spice up your summer, now!!
Black-Eyed Pea Relish with Heirloom Tomatoes
1⁄4 cup fresh lemon juice
1⁄4 cup white wine vinegar
3 tablespoons minced garlic, rinsed in cold water and drained
1⁄2 teaspoon kosher salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1⁄4 cup sliced green onion
1⁄4 cup diced celery
1⁄4 cup diced red or yellow bell pepper
2 1⁄2 cups seeded and diced heirloom tomatoes or halved cherry tomatoes
Combine olive oil, lemon juice, vinegar, garlic, oregano, crushed red pepper, salt and pepper in a jar; cover and shake to blend.
Combine black-eyed peas, cucumber, green onion, celery and bell pepper in a large bowl; pour about two-thirds of the dressing over ingredients and toss well. Cover and refrigerate 6 hours or overnight, stirring occasionally. An hour before serving, add tomatoes and additional dressing, if desired. Makes 10 servings.