Coming on the heels of my boiled peanuts post, another decidedly Southern staple is black eyed peas. When I saw this recipe for a relish in Southern Living, the ingredients when straight on the grocery list. I served it over grilled chicken, with roasted potatoes and asparagus on the side.
Black Eyed Pea Relish
adapted from Southern Living
- 2 T olive oil
- 1 T white wine vinegar
- 1 t sugar
- 1/4 tsp each salt, pepper, crushed red pepper
- 2 cups cooked field peas (I used black eyed peas)
- 1 cup chopped cherry tomatoes
- 2 T thinly sliced shallot
- 2 T finely chopped dill
- 1 T chopped and drained capers
Bring oil, vinegar, sugar and spices to a simmer in a small saucepan. Stir in peas, tomatoes, shallot, dill and capers. Cook, stirring occasionally, until warm, about 3 minutes. Remove from heat. Serve warm or cool completely and serve at room temperature.
Serving ideas
I had so much fun enjoying the tasty left overs!
- Salad – tossed with arugula for lunch
- Dip – served with tortilla scoops as a snack
This one was light, easy and flavorful!
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How yummy! We LOVE black eyed peas, but I never would’ve thought to serve them like this. A delightful Sunday Supper! Thanks for sharing! 🍁 xo
I love anything black eyed peas, so this recipe looks right up my alley. In October’s issue of Southern Living, Erin Napier (HGTV Hometown) and her mom shared their shrimp gumbo recipe, and it was the best gumbo I have ever fixed. If you like gumbo, please try it!
sounds delicious!