Black-eyed Pea Salad

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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
• salt
• tabasco sauce, for seasoning

Recipe

• 1 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.
• 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. cut into 1/4 inch dice.
• 4 in a small saucepan of boiling salted water, cook the diced celery for 30 seconds. drain and refresh 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.
• 6 season with salt, pepper and tabasco.
• 7 chill before serving (although i thought it very nice while still warm).
• 8 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".