Search-Your-Soul Black-Eyed Pea Salad

http://thecaucus.blogs.nytimes.com/2012/03/23/obama-makes-first-comments-on-trayvon-martin-shooting/?ref=politics

http://www.nytimes.com/2012/03/24/opinion/floridas-disastrous-self-defense-law.html?_r=2&ref=politics

Citizens shooting kids on the street?  Really?  Has Florida become Dodge City?


Search-Your-Soul Black-Eyed Pea Salad

Makes 8 servings

This tasty salad is guilty of being delicious, but it will only do you good.

1 cup black-eyed peas, rinsed

1 large jalapeno pepper, seeded and chopped

3 Tbsp. apple cider vinegar

1 tsp. sugar

3/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1/2 cup oil (olive or canola)

2 shallots, chopped

3/4 cup each chopped red and yellow pepper

1/4 cup chopped parsley

3 cloves garlic, minced

Soak peas overnight (see note); drain.  Bring peas in medium saucepot with enough water to cover by 2 inches to boil.  Reduce heat to simmer and cook 30 minutes or until tender; drain.

Place jalapeno, vinegar, sugar, salt and pepper in blender container; pulse until smooth.  With motor running, gradually add oil until smooth and creamy, about 30 seconds.

Combine black-eyed peas, shallots, peppers, parsley and garlic; add dressing.  Toss lightly to combine.  Serve on lettuce-lined platter.

Note:

To soak peas quickly, cover with 2-inches water and bring to a boil for 3 minutes.  Remove from heat, cover and let stand 1 hour.  Drain and proceed as directed.

Tip:

Serve with cornbread.


Substitute 2 cans (15-1/2 oz. each) black-eyed peas, rinsed and drained, for 1 cup dried black-eyed peas.  Skip black-eyed peas cooking step.