Black-Eyed Pea Salad
photo by duonyte
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup dried black-eyed peas
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion, finely diced
- 1 red bell pepper
- 2 large celery ribs, cut into 1/4 inch dice
- 2 tablespoons low-fat mayonnaise
- 4 teaspoons cider vinegar
- 4 large scallions, green parts only, thinly sliced
- fresh ground black pepper
- salt
- Tabasco sauce, for seasoning
directions
- In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
- Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
- Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
- In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
- Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions.
- Season with salt, pepper and Tabasco.
- Chill before serving (although I thought it very nice while still warm).
- Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the "bite".
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Reviews
-
I really like this- it was nice change of pace from hopping john for New Years. The caramelized onions in the salad are perfect and almost gives the dish a meaty flavor. This also just tastes better the long it sits. I did not use peas because I didn't see them in the ingredient list, but they were not missed.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!