Recipe courtesy of Curtis Aikens
Black Eyed Pea Salad
- Total: 9 hr 20 min
- Prep: 8 hr 10 min
- Cook: 1 hr 10 min
- Yield: 4 servings
Ingredients
1 small bunch scallions, trimmed and sliced
2 tablespoons chopped mint leaves
Salt to taste
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
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.
