Recipe courtesy of Curtis Aikens

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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Ingredients

DRESSING:

Directions

  1. 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.
  2. 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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