6 servings (serving size: about 3/4 cup salad and 1 ounce chips)
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
1/2 teaspoon fine sea salt
1 garlic clove, minced
1/4 cup rice wine vinegar
2 tablespoons roasted garlic extra-virgin olive oil (such as Consorzio)
1 teaspoon ground cumin
3 cups chopped peeled tomato (about 2 large)
1/2 cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black-eyed peas, rinsed and drained
1 jalapeño pepper, seeded and minced
1 (6-ounce) bag baked pita chips (such as Stacy's)
How to Make It
Combine salt and garlic in a medium bowl; mash with a fork until a paste consistency. Add vinegar, oil, and cumin, stirring with a whisk. Add tomato and next 4 ingredients (through pepper); toss well. Serve with pita chips.
So good, and even better the next day! Didn't have garlic olive oil so I added more minced garlic, and also added a couple of minced fresh serranos from the garden for more spice. Made homemade corn chips by baking tortillas - delicious!
I've made this three times. Always a hit. Very easy. Have used it as both a side dish and a dip prior to a meal. I do not peel the tomatoes. The hardest part is dicing the jalapeno. Therefore, I used only half of a jalapeno so that the second time I made it I had the jalapeno ready to go.
I used 28 oz of canned diced tomatoes with the jalapenos in them, two cans of black-eyed peas, and regular EVOO. We have it as a side dish. This is an incredibly easy and delicious salad! It's become one of my catering staples.