NEW YEAR'S BLACK-EYED PEA SALAD
A southerner would scoff at this dish, which contains no ham hocks or salt pork. The vibrant salad, which I like to serve warm, makes it very clear that those ingredients are not essential for great black-eyed peas.
Provided by Martha Rose Shulman
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.
- In a pyrex measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in 1/2 cup of the bean broth, then the olive oil. Taste and adjust seasonings. Add a little more vinegar if you wish. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 711 milligrams, Sugar 3 grams, TransFat 0 grams
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eddie nahri
[email protected]I followed the recipe exactly and the salad turned out great! I would definitely recommend this recipe to others.
Horace Forbes
[email protected]This salad is a bit too bland for my taste. I would add some more herbs and spices to the dressing.
Bingjie Zhai
[email protected]I'm not a huge fan of black-eyed peas, but I really enjoyed this salad. The dressing is what really makes it.
Jontae Scott
[email protected]This salad is a great way to get your daily dose of fiber and protein.
Mateusz Paszkowski
[email protected]I love this salad! It's so easy to make and always a crowd-pleaser.
Hafiz Hassan zia
[email protected]This salad is perfect for a summer picnic. It's light and refreshing, and the dressing is tangy and flavorful.
Raynard Ford
[email protected]This salad is a great way to use up leftover black-eyed peas. I added some chopped bacon and avocado, and it was delicious.
Annie Boesak
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination. I'll definitely be making it again.
Fu'e Abdumalik
[email protected]This salad was easy to make and turned out great! I used canned black-eyed peas, which saved me a lot of time. The dressing was simple but delicious.
Alii Maliik
[email protected]I've never been a big fan of black-eyed peas, but this salad changed my mind. The dressing was tangy and flavorful, and the peas were cooked perfectly. I'll definitely be making this again.
Kari Johnson
[email protected]This black-eyed pea salad was a delicious and refreshing addition to my New Year's Eve party. The combination of flavors and textures was perfect, and it was a great way to start the new year.