Salads & Dressings Black-Eyed Pea Salad Serves 4 1 pound dried black-eyed peas* Dressing: 1 teaspoon anchovy paste juice of 2 limes 1 teaspoon molasses 3 Serrano chilies, seeded, ribs removed and chopped (wear gloves) ½ teaspoon chili powder 3 cloves minced garlic ½ cup grated coconut (omit to cut fat calories) 1 large peeled, seeded and sliced cucumber 1 small bunch green onions, trimmed and sliced 2 tablespoons chopped mint leaves salt to taste
Pick over peas and remove small stones and imperfect peas. Place in a bowl and cover with cold water. Soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until peas are tender. Drain and allow to cool to room temperature. *I have also substituted canned black-eyed peas, drained and rinsed, then added rest of ingredients to make and serve same day. In a large bowl, whisk together anchovy paste, lime juice, and molasses. Stir in Serrano chilies, chili powder, garlic, and coconut (if used). When ready to serve, mix black-eyed peas with cucumber, green onions, mint, dressing, and salt. Adapted from Curtis Aikens of Atlanta Edith Shepherd
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