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.
Look for this recipe and other local favorites in both Edible Asheville and Farmer & Chef Asheville.