West African Style Black-Eyed Pea Salad
Ingredients:
1# black-eyed peas (soaked 8+ hours)
Fine sea salt
1 garlic clove
3 tablespoons lime juice
1/3 cup extra-virgin olive oil
Ground black pepper
3 bell peppers (assorted colors)
1 red onion
1 habanero pepper
1/2 cup cilantro (I never measure this because I love cilantro)
2 tablespoons chopped fresh oregano (I always forget this ingredient)
Directions:
- This is a MUST... The black-eyed peas have to soak!
- Prior to soaking the peas make sure to rinse them. There is often times sand or other debris in with them.
- Put the black-eyed peas in a med/large stock pot. Put enough water for the peas to be covered. Bring to a boil (an all out - high heat boil isn't necessary). Boil the peas until they're tender but still hold their shape, about 45ish minutes.
- Once peas are ready add 1 tablespoon of sea salt and mix well. Then remove pot from heat and let cool in the liquid.
- While your peas are cooking you can prep everything else.
- Chop all your vegetables. How finely chopped is up to you. Make sure you get that habanero diced mighty fine (my trick is to put it in a garlic press).
- Mix all your vegetables.
- Mince/press your clove of garlic and mash the garlic and 1/4 teaspoon of sea salt with a chef's knife. Whisk the garlic & salt combo with the olive oil, lime juice, 3/4 teaspoon of salt and 3/4 teaspoon of black pepper.
- Once your black-eyed peas have cooled drain any excess cooking water.
- Mix all your lovely ingredients: black-eyed peas, vegetables and dressing.
- Salt & pepper to taste.
- Most important step: ENJOY!
Notes:
- When the peas cook they'll often times foam up. Don't worry about it. The foam will subside.
- This "salad" is delicious immediately, but I've found that it tastes even better the next few days. That is if you haven't eaten all of it by then.
- This isn't my recipe. I'd love to give credit where credit is due but I don't know where I found it.
