Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Black Eyed Pea Salad
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- Total: 9 hr 20 min
- Prep: 8 hr 10 min
- Cook: 1 hr 10 min
- Yield: 4 servings
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- Total: 9 hr 20 min
- Prep: 8 hr 10 min
- Cook: 1 hr 10 min
- Yield: 4 servings
Ingredients
DRESSING:
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.
