1/2 cup black eyed peas; cooked and rinsed
1/2 cup wild rice; cooked and drained
1/4 onion thinly sliced
1/2 lb green beans (I used frozen since they are not in season); cut into 1″ lengths
1 quart grape tomatoes; halved (you can also dice a regular tomato)
1 garlic clove; crushed
1/8 teaspoon thyme
1/4-1/2 teaspoon sea salt or to taste
dash freshly ground black pepper or to taste
1 Tablespoon balsamic vinegar
2 Tablespoons good quality extra virgin olive oil (we prefer California Olive Ranch)
Soak black eyed peas 6-8 hours, drain, add fresh water and bring to a boil, reduce heat and simmer till tender. If you don’t have time to pre-soak you can bring to a boil and simmer for 2 minutes, let sit 2 hours, drain, add fresh water and bring to a boil, reduce heat and simmer till tender. They cook up relatively quickly compared to beans, about 45 minutes. Drain black eyed peas and place in a glass or ceramic serving bowl.
Bring wild rice to a boil with 2 cups water, reduce heat and simmer till tender (and you will see the ends swell and split to reveal white) between 30 and 45 minutes. Meanwhile, slice the onion and place in a sieve. Cut the green beans and tomatoes and place in the bowl with the black eyed peas. Add the garlic, thyme, salt, pepper, vinegar and olive oil. When straining the wild rice, do so over the onions then dump in with the vegetables. MIx it all up.
I served the salad on a bed of greens. Xav loves grilled cheese so he had that on the side.