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black-eyed peas extra-virgin olive oil sweet onion salt red bell pepper celery low-fat mayonnaise cider vinegar scallions freshly ground black pepper Tabasco sauce
Viewed: 32 - Published at: 6 years agoIngredients
- 1 cup dried black-eyed peas
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion, finely diced
- Salt
- 1 red bell pepper
- 2 large celery ribs, cut into 1/4-inch dice
- 2 tablespoons low-fat mayonnaise
- 4 teaspoons cider vinegar
- 4 large scallions, green parts only, thinly sliced
- Freshly ground black pepper
- Tabasco Sauce, for seasoning
Method
- In a saucepan, cover the black-eyed peas with water and bring to a boil.
- Simmer over low heat until tender, 45 minutes.
- Drain.
- 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.
