The librarian says the book “gives you great ideas for room temperature meals using canned and fresh ingredients.”

2 cans black-eyed peas, drained and rinsed

1 medium onion, minced

1/4 cup fresh parsley

1/2 cup extra virgin olive oil

4 tbls. fresh lemon juice

Salt and cracked black pepper

1. Combine peas, onion and parsley in a medium-size bowl.

2. Place olive oil and lemon juice in a screw-top jar and shake vigorously until mixture appears cloudy. Pour over pea mixture and toss. Season with salt and cracked black pepper to taste.