During the hot summer months, the idea of eating a warm and hearty soup seems to steer a lot of people away from utilizing beans in their everyday diet. Because they are so easy to add to any soup or stew, it is easy to forget that beans can adapt just as well to chilled dishes. This recipe features the “earthy” flavor of blackeye peas with fresh vegetables, and is tossed in a delicious tangy and spicy dressing.
1 package Hurst’s Blackeye HamPeas®
1 cup diced tomato (substitute canned if you need to)
1 cup sweet corn (cut from 2 ears)
1 cup green pepper, diced.
1 cup diced red onion
1 jalapeño, stemmed and seeded.
3-4 cloves garlic, peeled
4-5 stalks green onion
1/4-1/2 cup cilantro
Juice from 1 lime
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste