Triple flavor for a simple meal

My daughter Genevieve and I were looking for a light lunch this afternoon. Pickings are a little slim in the pantry right now, but there were some canned goods that we were able to pull together for a bright, tasty lunch that was inexpensive.

As tired as I had grown of canned food on our sail adventure a few weeks ago, I was craving some beans but something a little different. Something springy - a little sweet with some bite to it.

We mixed green peas, chick peas and black eyed peas. Genevieve tossed together a dressing that just pulled the whole thing together.

I used to think of black eyed peas as something you only ate on New Years Day (we in the South eat these beans in Hoppin' John - a dish traditionally prepared with a chunk of ham bone for flavoring - I'll share a vegetarian version with you as the year winds down). You can eat them any time, though.

This was a lazy afternoon lunch for us, but it could be a side dish for a larger meal or something you can bring with you to a pot luck or a picnic.

Triple Peas with Vinaigrette

1 can spring peas
1 can chick peas
1 can black eyed peas
2 green onions, sliced thinly
1/2 cup olive oil
1/4 cup Balsamic vinegar
1 teaspoon tarragon
1/4 cup Parmesan cheese
salt and pepper to taste

• Put the spring peas, chick peas and black eyed peas in a bowl with the green onion.
• Mix the oil, vinegar, tarragon, Parmesan Cheese and salt and pepper in a bowl. Pour over the peas.
• Stir until the peas are well-coated.
• If there are any leftovers, store in an airtight container in the refrigerator.
  
  Vegetarian.