Provided by: Food&Wine
Kevin Gillespie often serves this simple bean salad over thinly sliced tomatoes . "They act like a plate underneath," he says. Kevin's Tip: In late summer, look for fresh black-eyed peas for salads.
- 1 cup(s) dried black-eyed peas
- 2 tablespoon(s) extra-virgin olive oil
- 1 medium sweet onion, finely diced
- 1 red bell pepper
- 2 large celery ribs, cut into 1/4-inch dice
- 2 tablespoon(s) low-fat mayonnaise
- 4 teaspoon(s) cider vinegar
- 4 large scallions, green parts only thinly sliced
- Freshly ground black pepper
- Tabasco Sauce, for seasoning
- 1. In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, 45 minutes. Drain.
- 2. Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
- 3. Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed the bell pepper; cut into 1/4-inch dice.
- 4. In a saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain, rinse under cold water and drain again.
- 5. Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions; season with salt, pepper and Tabasco. Chill before serving.