Black Eyed Pea Salad

                   

This is a recipe which I adapted from either Gourmet Mag or Bon Apetit. I don't remember which one. Since I don't follow a recipe to the T, I either  added or avoided some ingredients according to my taste and mood. Temper is the correct term, I guess.

Ingredients:

About a handful of boiled black eyed peas
Butternut squash peeled, cubed and  oven roasted
Pineapple
Diced Tomatoes
Thinly sliced red onions
crushed garlic
cilantro
lemon juice

quality olive oil

the omnipresent salt and pepper(freshly cracked)

The complicated recipe:(Now,don't miss a step)

1.Mix everything up and season according to your heart's desire.
2.Trust your tongue(it's the only one you have)... and  your instincts.
3.Enjoy eating your salad. You deserve it.
4. Share the dish if you think its worth sharing.
5.If you think it's a  so so failure, what is the cat and your enemies for? "Be kind to your enemies." Wasn't it the scriptures who said that?

In 1931, my friend  X. Marcel Boulestin wrote in his book"What Shall We Have Today?":

   

"The dangerous person in the kitchen is the one who goes rigidly by weights,measurements, thermometers and scales. I would say once more that all these scientific implements are not of much use, the only exception being for making pastry and jams, where exact weights are important."

Before that, in 1928 he also wrote:

    "Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."

Comments

[ces]

ay naku! thanks for this recipe now i know what to do with my beans that's been sitting in my cupboard for a decade! and i'll try your soup as well!

[angelo]

you bet ya.Do try making the salad. Can't go wrong with it.