A Pantry Staple Salad: Black-eye Pea and Chickpea Salad

The sun played with us this past weekend. When it hid behind the clouds, the temperature would drop to a slight chill. When it decided to become the center of the world, we basked in its warmth. What can one say to the sun, us being mere mortals? Alas, the survival of the fittest adapts to change. Wearing a sundress and sandals, a scarf and a jacket were stuffed into a bag. It was a lovely time that started on a Friday. Despite all the weekend activities, Sunday evening arrived slowly. With little time to cook a traditional Sunday meal, a few pantry staples of lemons, canned beans, cornmeal and milk were placed on the counter. A Black-eye pea and Chickpea salad was made with tomatoes, mint and cilantro. Salmon, brought earlier in the morning, was steamed with the juice and zest of a lime, onions, garlic, butter, olive oil, salt and pepper. Milk was turned into buttermilk by adding one tablespoon of white vinegar to one cup of room temperature milk* to make cornbread. It was a nice dinner that ended a chill weekend.

…FYI, the salad and the cornbread is a great lunch, and it makes a nice breakfast with cheddar cheese eggs, scrambled or in an omelet.

*Let “buttermilk” curdle for 15 minutes.

Ingredients
1-14 oz can black-eye peas, drained and rinsed
1-14 oz can chickpea, drained and rinsed
2 large tomatoes, sliced or 10 oz. of grape tomatoes, sliced in half
1/8 to 1/4 cup red onion, diced
1 jalapeno, seeded and ribs removed, diced
1 green pepper, seeded and diced
1 cup fresh mint, chopped
1 cup fresh cilantro or Italian parsley, chopped
1 tsp. cumin
1/4 tsp. red pepper, to taste
salt and pepper, to taste
olive oil, to taste
a splash of balsamic vinegar
The juice of one lemon
1 small garlic, minced
1/2 tsp. paprika
2 to 3 stalks of celery, diced

Directions
1. Mix all ingredients together in a bowl.

2. Best served at room temperature with Buttermilk Cornbread. Enjoy.