Monday, April 6, 2009

Purple Hull Pea Salad and Cornbread

We had a wonderful salad and cornbread meal, using one of my new, fabulous discoveries-Purple Hull Peas. I'd never seen these beans at the store before, so of course, I had to try them. They are closely related to black-eyed peas and are well loved in the South. There is even a purple hull festival held every year in Emerson, Arkansas.

For the salad, I drizzled broccoli with a bit of olive oil and some salt and pepper, and roasted it in a 400F oven until it was just tender-about 15 minutes.
While the broccoli was cooling, I made the dressing for the salad. I mixed about 2/3 cup of olive oil, 1/3 cup apple cider vinegar, a couple of big tablespoons of spicy brown mustard, about 1 tablespoon of agave nectar (or honey), and salt and pepper to taste. I poured the dressing over the drained and rinsed beans, and topped the beans with the broccoli. I used two cans of beans and one small bunch of broccoli.

I served the salad with some simple zucchini-white cheddar cornbread. I used a packaged cornbread mix, followed the package instructions, but also added a handful of grated zucchini and a handful of grated cheddar. It was a nice accompaniment to the salad.

Now that spring is finally here, we should soon have access to lots and lots of fresh, locally grown veggies. Yeah!


  1. Love the cat photo...did you share your beans??

  2. No, it was just the empty can to put in recycle. Since we don't eat any meat or seafood at all, the cats are not very interested in our "people" food!