Charla Draper’s black-eyed pea salad will be your new go-to summer dish
The former food editor for Ebony magazine shared her recipe and explained why preserving Black culinary heritage remains her life’s work.
Charla Draper’s career in food spans decades: Best known as the food editor at Ebony and Southern Living magazines, she has also worked as a culinary stylist, blogger and publicist. Draper founded National Soul Food Month in 2001; the annual celebration of African American cooking and culinary traditions happens in June.
On this summer day, she’s preparing her signature black-eyed pea salad in her sunny kitchen in Chatham.“Salads are probably one of my most favorite things to make, “ Draper exclaimed as she pulled together the ingredients.
Calling for just a quick simmer of frozen black-eyed peas, this salad doesn’t even demand the making of a vinaigrette. Draper says any salad dressing will do. Her choice today? A bottled Italian dressing from her pantry. The salad serves six. Draper also suggests mixing the dressed peas-and-vegetables with leftover rice for a terrific side dish.
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Charla Draper’s black-eyed pea salad will be your new go-to summer dish
The former food editor for Ebony magazine shared her recipe and explained why preserving Black culinary heritage remains her life’s work.
Charla Draper’s career in food spans decades: Best known as the food editor at Ebony and Southern Living magazines, she has also worked as a culinary stylist, blogger and publicist. Draper founded National Soul Food Month in 2001; the annual celebration of African American cooking and culinary traditions happens in June.
On this summer day, she’s preparing her signature black-eyed pea salad in her sunny kitchen in Chatham.“Salads are probably one of my most favorite things to make, “ Draper exclaimed as she pulled together the ingredients.
Calling for just a quick simmer of frozen black-eyed peas, this salad doesn’t even demand the making of a vinaigrette. Draper says any salad dressing will do. Her choice today? A bottled Italian dressing from her pantry. The salad serves six. Draper also suggests mixing the dressed peas-and-vegetables with leftover rice for a terrific side dish.