Black-Eyed Pea Salad

Recipe by duonyte
READY IN: 1hr 5mins




  • 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".