Warm Crowder Pea Salad with Green Herb Dressing

A favorite in the South, crowder peas (also known as cow peas, poor man's peas, or China beans) aren't just for Hoppin' John on New Year's Eve. They make a great foundation for vegetarian soups, salads, and burgers. This recipe features them in a light but filling salad that tastes of spring. I used black-eyed peas, but any variety of crowder peas would work beautifully.

By the way, you can avoid that "canned" taste and a lot of sodium -- and save money -- by using dried beans and peas from the bulk bins instead of canned varieties. Just cook the dried legumes in boiling water, drain, and freeze portions in airtight bags. I usually put about 3 cups of cooked legumes in each bag. To thaw, just soak a bag-o-beans in hot tap water for ten minutes. (Microwaving works too, but it kills the nutrients in the beans.)


Warm Crowder Pea Salad with Green Herb Dressing
Vegan

Green Herb Dressing:
1/2 cup mixed fresh herbs (such as oregano, thyme, chives, and sage)
1/3 cup onion, diced
1/3 cup white rice vinegar
1/4 cup water
2 Tbs honey
1 Tbs olive oil
1/4 tsp black pepper

Combine ingredients in blender and puree. Set aside.

Salad:
1 Tbs olive oil
1 medium onion, diced
1 stalk celery, diced
1 carrot, peeled and finely diced
3 cups cooked, drained crowder peas
6 cups mixed salad greens

Saute onion, celery, and carrot in olive oil over medium heat until slightly tender (about 5 minutes.) Gently stir in crowder peas and heat until warm. Gently stir in 1/2 of Green Herb Dressing.

Arrange salad greens on large plates; top with crowder pea mixture and remaining dressing. Makes 3 dinner-sized servings.