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I just had the pleasure of meeting my dear friend, Bia in person last weekend at a food bloggers conference! She is not only super talented, but also sweet and SO MUCH FUN!! Bia was kind enough to share this easy and delicious salad with us!
My name is Bia Rich and i absolutely love to cook and experiment with new flavors. I lived and worked in the restaurant business in NYC for 20 years and now moved to the country in North Carolina. All i do now is cook, garden and take care of my boys, and I’m loving it!!!
Black Eyed Pea Salad
Ingredients:
2 cans of black eyed peans, rinsed and drained
1 small sweet onion chopped
1 zucchini diced
2 tomatoes seeded and diced
2 ears of corn off the cob (boil them first for a few minutes)
handful of chopped parsley and basil
1 cup italian dressing( i use the “Good Seasons Italian All Natural Salad Dressing Mix” and mix with mustard, good olive oil and red wine vinegar)
salt and pepper to taste
Directions:
Toss all ingredients together and cool in refrigerator for at least 1 hour before serving.
Please go and “like” Bia on her Facebook page, Rich and Sweet and go follow her blog here! Thank you again Bia!
My name is Bia Rich and food is my passion!!! Our bodies need food to survive… good food that is… food that is cooked from scratch with love! That’s who i am and how i cook! I love to entertain. I love wine. But more than anything, I love food! (And trust me, you are going to LOVE this recipe from Bia…)
9 tablespoons unsalted butter, chilled and cut into slices
1 1/2 cup all purpose flour
1/2 teaspoon salt
1 egg, beaten
2-3 tablespoons ice cold water
11 inch tart pan with removable bottom
For the filling:
5 medium size tomatoes, sliced
2-3 tablespoons dijon mustard
2 tablespoons chopped fresh basil and fresh oregano
2 tablespoons olive oil
Salt and fresh pepper
Directions:
In the bowl of a food processor, pulse flour and salt until mixed. Add 1 piece of butter at a time and pulse after each addition. Beat egg and cold water and add slowly to flour/butter mix.
It should get thick and dough like. Place dough on a lightly floured surface. Roll it out to the size of the tart pan, placing on pan and pressing the bottom with your fingers.
Preheat oven to 425F.
Spread mustard evenly on bottom of pan(on top of dough), and if the love for mustard is there, by all means go for the full 3 tablespoons or more if needed. Let mustard dry out a bit, about 5 minutes.
Lay tomatoes on top of mustard. Pour olive oil over it and sprinkle with fresh herbs, salt and pepper.
Bake it for 30 minutes. Let it rest 5 minutes before slicing.
Please go and “like” Bia on her Facebook page, Rich and Sweet and go follow her blog here! Thank you again Bia!
