Black-eyed peas are undoubtedly my favorite beans. When I was growing up, my family often used black-eyed peas as a substitute for honey beans, a type of bean found in Nigeria (a topic I’ve touched on in my recipe for akara, which are fried bean cakes popular in Nigeria and other parts of the African diaspora). As a result, I ate them quite often, and have come to enjoy them in a variety of different preparations.
With summer finally here, my mind has been almost singularly fixated on all of the delicious seasonal treats that are beginning to call my name. Spring and summer produce make being in the kitchen feel new again, as we welcome in a herd of crops that are largely unavailable to many of us for most of the year. This black-eyed pea salad is a celebration of all the wonderful eats that summertime brings our way….