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

Kevin Gillespie
September 2010

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© Frances Janisch

Recipe Summary

active:
30 mins
total:
1 hr 35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

  • 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.