Black-eyed Pea Salad with Toasted Pita Wedges

ADINA BAILEY

This recipe is a favorite in our household for many reasons. Not only is it delicious, but it's full of healthy, colorful foods. It's an easy recipe to make and take to a friend. We recommended preparing the recipe using Chinet Bakeware because the lid easily converts to a serving bowl for the pita wedges.

Slice pita bread into wedges, brush with olive oil and bake at 400 degrees for 10 minutes, turning the wedges over halfway through the cooking time.

Rinse and drain peas.

Whisk first 6 ingredients in a large bowl. Add peas.

Dice the onion, tomatoes (seeded), and green bell pepper.

Add to diced vegetables to pea mixture. Toss to coat.

Transfer bean salad to Chinet Bakeware.

To transport this meal to a friend, cover the pea salad with aluminum foil. Place the toasted pita wedges on the foil. Secure the lid.

Black-eyed Pea Salad with Toasted Pita Wedges

Ingredients:

3 TBS red wine vinegar
2 TBS vegetable oil
2 TBS Texas Pete
2 TBS chopped fresh cilantro
1 garlic clove, pressed
1/2 tsp salt
2 (15.5 oz) Glory black-eyed peas
1 med purple onion
3 Roma tomatoes
1 green bell pepper
Your favorite pita bread

Instructions:

Preheat oven to 400 degrees.
Cut pita bread into wedges and brush with olive oil.
Put wedges in Chinet Bakeware and cook for 10 minutes flipping bread half way through cooking time.
Remove wedges from pan. Cool.
Rinse and drain peas.
Whisk first 6 ingredients in a large bowl. Add peas.
Dice the onion, tomatoes (seeded), and green bell pepper.
Add to diced vegetables to pea mixture.
Toss to coat.
Serve pita wedges and pea salad together.

*Consider adding grilled chicken to this salad to make it a main dish

Yield: 6 cups

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