Yes, I've been on hiatus. A week of vacation turned into full weekends booked or trying to get back on track. But I have been cooking...
I asked facebook a few days ago what in the WORLD to cook in this seemingly endless heat. A suggestion from my illustrious and fabulous cousin turned into a great idea.
Black-Eyed Pea Summer Salad
2 cans of black-eyed peas, drained and rinsed
1 corn on the cob, lightly grilled and cut off the cob
1/2 cup chopped bell pepper
1/4 red onion, chopped
1/4 cup chopped parsley
1 tablespoon white wine vinegar
1 tablespoon olive oil
Juice of 1 lime
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 - 1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients. Chill at least 2 hours before serving.
