Black-Eyed Peas Salad
(Serves 8)

2  15-oz. cans black-eyed peas
1/4 C fresh parsley (chopped)
1/4 C fresh basil (chopped)
1/4 C red onion (diced)
1/4 C celery (diced)
1/4 C each of red, green, and yellow bell peppers (diced)
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Dressing:
1/4 C white vinegar
2 med. cloves garlic (minced or crushed)
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 C vegetable oil

Drain peas. In a large bowl, combine herbs and vegetables. In a jar, combine ingredients for the dressing and shake, mixing thoroughly. Pour dressing over the pea salad, cover, and chill 4 hours or overnight. Serve chilled or at room temperature.

*Add 1/2 lb. diced ham for a more substantial luncheon salad and serve on a bed of bib lettuce.

Tips & Glossary: Southern

Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food!

Most of the seasonings and spices you're probably familiar with and already have in your cupboard. You might want to check for freshness.

• Crabmeat:  meat from the body, legs or claws of numerous varieties of crab.  Most prized is jumbo lump from the hind leg.  But for crab cakes and casseroles, use regular lump, as well as finback from the body.  Claw meat is brown and stronger flavored, though also good for crab recipes.  Buy it fresh if you can. 

• Greens:  typically collard leaves (in the cabbage family), but also kale, turnip and mustard leaves.  A staple in Southern cooking, they're usually served with black-eyed peas, accompanied by cornbread.

• Grits:  another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.)

• Yams:  a type of sweet potato with an elongated shape and deep orange flesh.  A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.