Cold Black-eyed Pea Salad W/ Jalapeno Dressing |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe came from my little sister's mother years ago... My Mom and I make it for BBQs and it's always a hit. Can be made up to a day in advance. Do not add cucumber until nearly ready to serve or it will be soggy. Ingredients:
1 lb dried black-eyed peas |
1 bay leaf |
1 large red onion, finely diced |
2 teaspoons grated orange zest |
1/4 cup fresh orange juice |
5 cloves garlic, minced |
2 tablespoons molasses |
1/3 cup red wine vinegar |
1/4 teaspoon hot pepper sauce |
1 small jalapeno pepper, with seeds,minced |
1/2 teaspoon thyme |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3/4 cup lite olive oil |
1 large cucumber, peeled,seeded and cut into 1/2 inch dices |
Directions:
1. In large saucepan, cover peas with 4 cold water.
2. Add bay leaf boil over moderate heat- reduce to low and simmer, stirring occasionally, until the peas are tender-approximately 50 minutes.
3. Add water if peas look dry.
4. Drain in colander, rinse with cold water; discard bay leaf.
5. Transfer to large bowl and toss w/ red onion.
6. Combine ingredients from orange zest to black pepper.
7. Whisk in olive oil.
8. Add to peas and toss well.
9. Cover and refrigerate.
10. Just before serving, fold in the cucumber and jalapeno.
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