Please welcome Hank Shaw as he shares a favorite black-eyed pea salad. Perfect for hot summer days! ~Elise

I spent much of my life thinking that black-eyed peas were a Southern thing, and then I worked in an Ethiopian restaurant, where the African clientele told me that black-eyed peas actually come from Africa. Years later, I began cooking Greek food – and imagine my surprise to find all sorts of dishes using black-eyed peas! I have no idea how they became so popular in Greece, but there you go.

This is not any sort of traditional Greek recipe, more of a Greek-inspired side dish or light vegetarian supper I’ve done in various forms over the years. I love black-eyed peas because they cook very fast and need no pre-soaking the way a lot of regular beans do.

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