Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
In this substantial dish, flaky salmon is given a savory touch with the addition of smoky chorizo and hearty lentils by the Passionate Cook. Continue...
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Source: The Passionate Cook