{Guest Post} Blackeye Pea Salad

The wedding count is down to a week! And once again, because I have been volunteered to cut and fold the program pamphlets (among other tasks), I rely upon another brilliant guest post to make up for my absence! 


The beautiful and talented Megan over at Pip and Ebby contributed this wonderful and tasty looking Blackeye Pea Salad. It's a beautiful melody of colour and flavour and meant to be enjoyed on these hot summer days. Her picture with the tortilla chips alongside inspire a great midnight snack, especially if leftovers happened to survive. 


Megan became a blogging friend almost instantly, to the point where I would actually consider her more of a blogging sister than a simple friend. She has some of the most amazing photos and recipes and I always find something I add to my "must cook" list. If you haven't before, NOW is the time to go check her stuff out. 


Thanks so much to Megan for her recipe and comments. You are amazing! 

Blackeye Pea Salad

I feel so honored to have been asked to do a guest post on Jeff’s blog! I have been a reader of his for quite some time. I love his humor and the versatile food that he writes about. Every time I visit here, I giggle at a story or I am intrigued by a history about food.

Jeff (and Jeff’s fiancé), I am very happy for you for your upcoming marriage! My family and I wish you both the very best! I am so glad to know you in blog-land, and thank you for allowing me to be a small part of your awesome blog for one tiny day.

It is summer-time, and that means I am in my typical salad-loving mindset. I adore salads and salsas, and especially food that can be considered both of those things at the same time.

This salad is super easy to make, and it is versatile, which is something very important to me. I love foods that can be salads, salsas and sandwich fillers all at once.

In a medium bowl, combine:

2 medium tomatoes, chopped

1 yellow bell pepper, chopped

1 red onion, chopped

3 stalks celery, chopped

Two 15-oz. cans blackeye peas

Add:

¼ cup fresh flat-leaf parsley, chopped

3 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

Mix well.

Refrigerate for at least 6 hours before serving. Serve as a salad or a salsa with crackers and/or chips.

I wish you and fiance a happy and fulfilling marriage, Jeff! Enjoy your day!