Here’s another recipe from our Holiday party earlier this year. It was a great companion to the Curried Rice and Chickpea Salad.
Black-Eyed Pea Salad
Prep time: 20 minutes
Total time: 3 hours (or overnight)
- 2 1/2 cups dried black eyed peas, soaked overnight
- 2 bay leaves
- 4 cloves garlic
- 1 1/2 tsp. table salt
- 1/4 cup lime juice (about 1 lg. lime)
- 1 cup vegetable oil
- 1 bunch parsley, roughly chopped (about 1 cup)
- 10 scallions, roughly chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- 1 can petite diced tomato, drained and rinsed
- 1/2 English cucumber, seeded and finely chopped
- 1 fresno chile, seeded and finely chopped
- kosher salt and fresh cracked black pepper, to taste
- Start by cooking the black-eyed peas. After soaking overnight drain and rinse. Then place peas in a large pot with 3 quarts fresh water as well as the bay leaves and garlic. Bring to a simmer, cover partially, and cook for 30-35 minutes until the peas are just tender. Turn off the heat, stir in the table salt, cover and allow to rest for 15 more minutes. Drain and spread out on a rimmed baking sheet to cool, at least 2 hours.
- In a bowl large enough for the entire salad whisk the oil into lime juice. Add the parsley, a generous pinch of kosher salt and 10 grinds of black pepper.
- Add the remaining ingredients and mix well until the dressing thoroughly coats the salad. Taste and adjust seasoning as desired.
- Cover with plastic wrap and set aside for at least an hour. Better yet refrigerate overnight. Can be served straight from the fridge or at room temperature.
Any neutral flavored oil can be used, such as canola or safflower, in place of vegetable.
When tomatoes are locally available substitute 1 large or 2 medium tomatoes which you have cored, seeded and roughly chopped. No need to remove the skin.
This recipe is based on one from the July 2013 issue of Saveur magazine.