© Frances Janisch
Active Time
30 MIN
Total Time
1 HR 35 MIN
Yield
Serves : 4

Kevin Gillespie often serves this simple bean salad over thinly sliced tomatoes. "They act like a plate underneath," he says. Kevin's Tip: In late summer, look for fresh black-eyed peas for salads.  More Healthy Vegetables

How to Make It

Step 1    

In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, 45 minutes. Drain.

Step 2    

Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.

Step 3    

Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed the bell pepper; cut into 1/4-inch dice.

Step 4    

In a saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain, rinse under cold water and drain again.

Step 5    

Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions; season with salt, pepper and Tabasco. Chill before serving.

Notes

One serving 256 cal, 33 gm carb, 10 gm fat, 1.4 gm sat fat, 11 gm protein, 7 gm fiber.

Suggested Pairing

Citrusy Pinot Gris.

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