Free Recipe Black-Eyed Pea Salad 2
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Black-Eyed Pea Salad 2 Recipe
3/4 lb Dried black-eyed peas
1 md Yellow onion; peeled and
-chopped
1 ts Salt
1/4 ts Ground allspice
3 Garlic cloves; peeled,
-crushed
1/4 ts Freshly-ground black pepper
1/4 lb Bacon; chopped
2 tb Olive oil
1 c Diced ham
2 Celery stalks; sliced
1 md Red bell pepper; cored,
-seeded, diced
2 bn Scallions; sliced
1/4 c Chopped fresh parsley
=== DRESSING ===
1 ts Dry mustard
2/3 c Olive oil
1 tb Lime juice
1 tb White wine vinegar
Salt; to taste
Freshly-ground black pepper;
-to taste
=== OPTIONAL ===
Lettuce cups; for serving
Black-Eyed Pea Salad 2 Preparation
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. Comments: 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. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-02-1992 issue – The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-07-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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