Pink-Eyed Pea Salad

I just love summer salads! Here's my latest creation:

Boil some pink-eyed peas (about a pound) until just tender. Rinse several times under cold water. Drain.

In the meantime, chop a couple of onions, then drizzle with about 2 tablespoons of olive oil and a dash of salt. Roast in the oven, stirring them every 15-20 minutes or so, so that they don't burn (I had the oven set on around 350 and the whole process took about 45 minutes).

Dice a couple of tomatoes (I used some grape tomatoes that I had on hand).

Once the onions are done, toss them in bowl with the pink-eyed peas and tomatoes. Add another tablespoon of olive oil and a tablespoon or so of red wine vinegar. I also like to add a splash of lemon juice. To taste, add some black or red pepper, a little cumin, and some chopped cilanro. Yum!

This works great as a side dish for just about any summer meal.

Bon appetit!