Blackeyed Pea Salad
2 cups dried blackeyed peas
¾ cup diced red onion
3 large garlic cloves, peeled and minced
1 red bell pepper, diced
5 scallions, thinly sliced
½ cup minced fresh parsley
1/3 cup balsamic vinegar
1/3 cup olive oil
1 T soy sauce
¾ t salt
Soak the blackeyed peas in 6 cups water for 6-8 hours or overnight.
Drain the beans, put them in a pot with 6 cups fresh water, and bring them to a boil.
Reduce the heat and simmer, partially covered for 20-25 minutes, just until tender.
Drain the beans, and transfer them to a medium bowl. Stir in the red onion and garlic.
When the peas are cool, stir in the red pepper, scallions and parsley.
Whisk together the vinegar, olive oil, tamari and salt. Stir the dressing into the salad and serve at room temperature.
This recipe comes from my Beyond the Moon cookbook.
And since I can’t ever follow directions… Here is what I did.
I used one can of blackeyed peas and one jar of red/yellow roasted bell peppers, drained and rinsed. I chopped the bell pepper and tossed it with the peas in a bowl.
I omitted the red onion and salt completely. I mixed the garlic, parsley, vinegar, olive oil and soy sauce together (eyeballing the measurements) in a small bowl before tossing with the salad.
I agree, this is best at room temperature. Yum! And healthy too.
Bell peppers and parsley are both high in vitamins A and C. Parsley also contains calcium and potassium. Green onions are high in antioxidants.
Blackeyed peas are rich in fiber and potassium. They also contain zinc and iron.