Black Eyed Pea Salad

Total Time:
9 hr 20 min
Prep:
8 hr 10 min
Cook:
1 hr 10 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1 pound dried black-eyed peas
  • DRESSING:
  • 1 teaspoon anchovy paste
  • Juice of 2 limes
  • 1 teaspoon molasses
  • 3 serrano chilis, seeded, chopped (wear rubber gloves)
  • 1/2 teaspoon chili powder
  • 3 cloves garlic, minced
  • 1/2 cup grated coconut
  • 1 large cucumber, peeled, seeded, sliced
  • 1 small bunch scallions, trimmed and sliced
  • 2 tablespoons chopped mint leaves
  • Salt to taste
Directions

Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.

In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.

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    Black-Eyed Pea Salad

    Recipe courtesy of Patrick and Gina Neely