Black-Eyed Pea and Green Bean Salad
Southerners know that beans are a great salad building block. They come in so many shapes, textures, colors and flavor profiles. They’re fantastic cold or hot, and stand up to the sauciest marinades and the tangiest brines. Three-bean salad is among the most popular and widely known examples: It’s such a staple that you can find canned and jarred versions at most Southern grocery stores. Though three is the magic number, this version drops the trio to a duo of black-eyed peas and green beans, tossed in a simple, yet satisfying dressing. The black-eyed peas are earthy and hearty and the green beans add a freshness that keeps the dish light. If you can’t find frozen black-eyed peas, swap in the canned kind. Just be sure to rinse them well, especially if they’re preseasoned.
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