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Title: Black Eyed Pea Salad
Categories: Salad Appetizer Greek
Yield: 4 Servings
2 | c | Black eyed peas |
3 | ts | Ground coriander |
3 | Garlic cloves, minced | |
3 | tb | Fresh ginger, grated |
1/2 | Red pepper, chopped OR - cayenne to taste | |
Olive oil | ||
Wine vinegar | ||
Salt | ||
Hungarian paprika |
Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper. Cook for a little over 1 hour or until still a little chewy.
While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat. Allow to cool to room temperature & adjust seasoning then serve.
Vera Gewanter, "A Passion for Vegetables"
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