Black-Eyed Peas Salad With Basil Vinaigrette Recipe
Submitted by: Alia, Galveston, Texas USA
Submitted by: Alia, Galveston, Texas USA
Ingredients:
1 cup dried black-eyed peas, rinsed and picked over
1 medium onion, halved
3/4 teaspoon salt
3 tablespoons cider vinegar
1 cup dried black-eyed peas, rinsed and picked over
1 medium onion, halved
3/4 teaspoon salt
3 tablespoons cider vinegar
2 tablespoons chopped fresh basil -OR- 3/4 teaspoon dried basil
2 cloves garlic, crushed
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 small red bell pepper, seeded and finely chopped
2 cloves garlic, crushed
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 small red bell pepper, seeded and finely chopped
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Directions:
In a medium saucepan, combine the peas and enough water to cover by 1 inch. Bring to a boil over high heat, and boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand 1 hour.
Drain peas and return to the saucepan with enough fresh water to cover by 1-inch. Add the onion halves. Bring to a boil over high heat, reduce heat to low, and simmer until peas are tender, about 45 minutes.
During the last 10 minutes of cooking, add 1/2 teaspoon of the salt. Drain the beans well, discarding the onion halves. Rinse the beans under cold running water, drain again, and let cool completely.
In a small bowl, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper. Gradually whisk in the oil until the basil vinaigrette is smooth.
In a medium bowl, combine the peas, the chopped onion, celery, bell pepper, and basil vinaigrette. Cover and refrigerate until chilled, at least 2 hours or overnight.
Directions:
In a medium saucepan, combine the peas and enough water to cover by 1 inch. Bring to a boil over high heat, and boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand 1 hour.
Drain peas and return to the saucepan with enough fresh water to cover by 1-inch. Add the onion halves. Bring to a boil over high heat, reduce heat to low, and simmer until peas are tender, about 45 minutes.
During the last 10 minutes of cooking, add 1/2 teaspoon of the salt. Drain the beans well, discarding the onion halves. Rinse the beans under cold running water, drain again, and let cool completely.
In a small bowl, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper. Gradually whisk in the oil until the basil vinaigrette is smooth.
In a medium bowl, combine the peas, the chopped onion, celery, bell pepper, and basil vinaigrette. Cover and refrigerate until chilled, at least 2 hours or overnight.
This recipe from CDKitchen for Black-Eyed Peas Salad With Basil Vinaigrette
serves/makes 6
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