Huffpost Taste

Black-Eyed-Pea Salad

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Black-Eyed-Pea Salad

Black-Eyed-Pea Salad
Frances Janisch
Provided by:
total prep
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.

Ingredients

Directions

  • 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.