Prep 20 mins
Cook 45 mins
From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.
- 1 cup dried black-eyed peas
- 2 tablespoons 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 tablespoons low-fat mayonnaise
- 4 teaspoons cider vinegar
- 4 large scallions, green parts only, thinly sliced
- fresh ground black pepper
- Tabasco sauce, for seasoning
- In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
- 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.
- Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
- In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
- 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 (although I thought it very nice while still warm).
- Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the "bite".
I really like this- it was nice change of pace from hopping john for New Years. The caramelized onions in the salad are perfect and almost gives the dish a meaty flavor. This also just tastes better the long it sits. I did not use peas because I didn't see them in the ingredient list, but they were not missed.
Delicious! I'll really enjoy this in the summer when all I want is something cold to eat or drink! Very colorful and beautiful to serve as well!
made this for 1 used 15.5 oz can that got from walmart for about 60 cents . i loved the flavors and will make this again