Black-Eyed Pea Salad

"From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty."
 
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photo by duonyte photo by duonyte
photo by duonyte
photo by threeovens photo by threeovens
photo by threeovens photo by threeovens
photo by breezermom photo by breezermom
Ready In:
1hr 5mins
Ingredients:
11
Serves:
4
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ingredients

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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

  1. 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.
     
  2. Delicious! I'll really enjoy this in the summer when all I want is something cold to eat or drink! Very colorful and beautiful to serve as well!
     
  3. made this for 1 used 15.5 oz can that got from walmart for about 60 cents . i loved the flavors and will make this again
     
  4. This is a very nice, healthy salad that gets all it's sweetness from vegetables!
     
  5. This was delicious but a little too acidic for me, so I added a little sugar and loved it! Great way to get protein from the black eyed peas and lots of veggies. Thanks! Made for the PRMR game.
     
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RECIPE SUBMITTED BY

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!
 
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