Black-Eyed Pea Salad Recipe - Cooking Index
Black-Eyed Pea Salad Recipe - Cooking Index
Black-eyed peas are really not peas at all; they're beans. They have a sort of subtle smoky flavor and for that reason make a great salad. With the new emphasis on eating more beans, this is a jewel for your crowd. It keeps a few days and you can add other things to it as you go along. Try adding tuna, leftover cold fish, leftover chicken, etc.
Type: Vegetables| 3/4 lb | 340g / 11oz | Dried black-eyed peas |
| 1 lb | 454g / 16oz | Yellow onion - peeled and chopped (medium) |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground allspice |
| 3 | Garlic cloves - peeled, crushed | |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 lb | 113g / 4oz | Bacon - chopped |
| 2 tablespoons | 30ml | Olive oil |
| 1 cup | 146g / 5.1oz | Diced ham |
| 2 | Celery stalks - sliced | |
| 1 | Red bell pepper - cored, seeded, diced (medium) | |
| 2 | Scallions - sliced | |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| Dressing | ||
| 1 teaspoon | 5ml | Dry mustard |
| 2/3 cup | 157ml | Olive oil |
| 1 tablespoon | 15ml | Lime juice |
| 1 tablespoon | 15ml | White wine vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Optional | ||
| Lettuce cups - for serving |
Place the peas in a 4-quart pot and add twice as much cold water. Add the onion, salt, allspice, garlic and pepper. Bring to a boil, cover, and simmer until tender, about 30 to 35 minutes.
Test the peas while cooking so you don't overcook them. Drain and spread out on a sheet pan to cool.
Heat a medium-size frying pan and add the bacon. Cook the bacon until almost crisp. Drain the fat, remove the bacon and set aside.
Heat the frying pan again and add the 2 tablespoons of oil. Add the ham, celery and red bell pepper. Saute for about 3 minutes and allow to cool.
Place in a large bowl along with the cooled peas, reserved bacon, scallions and parsley.
Place the dry mustard for the dressing in a small bowl. Add 1 tablespoon of the oil and mix together until lump free. Add the rest of the oil and the remaining ingredients. Blend together and add to the black-eyed pea mixture.
Fold the salad together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple of times while chilling.
Serve in optional lettuce cups. This recipe serves 6 to 8.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 09-02-1992 issue - The Springfield Union-News
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