This is a recipe I picked up from Central Market while I was at home in Dallas over Christmas. It's pretty similar to "Texas caviar," though I'd like to think a little better for you. Who knows though....
1 cup blackeyed peas, fresh
1 onion, chopped
1 jalapeno, seeded and finely chopped (leave the seeds in for a spicier dish!)
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/4 lb. cheddar cheese, cubed (optional)
1/4 cup San Pasqual Dressing (or you can substitute any other vinaigrette, or make your own)
Salt & Pepper
Cook peas in salted water till firm-tender, about 12 minutes (no more than 15), drain and set aside to cool. In a medium size bowl, combine the peppers and onions with the cheese (if using). Add cooked peas and vinaigrette. Toss well and check for seasoning. Serve as a main course with crusty bread or crackers.
NOTES:
(a) Soak the fresh peas overnight to make cooking easier (long soaking also makes beans less "gassy"). For added depth and flavor, cook the peas in water with a teaspoon of salt and 3 or 4 pieces of uncooked bacon, cut into 1" sections. If you do this, save the liquid when you drain the peas, then use it to cook dirty rice to go with your salad, to make a more complete meal. For a veggie version, leave out the salt and bacon and use vegetable broth/bullion.
(b) If you choose to use cheese, make sure it's a mild-flavored cheddar (monterey or pepper jack might also be nice), or the cheese will greatly overpower the rest of the dish! You can always omit it completely, or just use a half cup or so of freshly grated parmesan.
Makes 4 servings as a side, 2 as a main dish.
1 cup blackeyed peas, fresh
1 onion, chopped
1 jalapeno, seeded and finely chopped (leave the seeds in for a spicier dish!)
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/4 lb. cheddar cheese, cubed (optional)
1/4 cup San Pasqual Dressing (or you can substitute any other vinaigrette, or make your own)
Salt & Pepper
Cook peas in salted water till firm-tender, about 12 minutes (no more than 15), drain and set aside to cool. In a medium size bowl, combine the peppers and onions with the cheese (if using). Add cooked peas and vinaigrette. Toss well and check for seasoning. Serve as a main course with crusty bread or crackers.
NOTES:
(a) Soak the fresh peas overnight to make cooking easier (long soaking also makes beans less "gassy"). For added depth and flavor, cook the peas in water with a teaspoon of salt and 3 or 4 pieces of uncooked bacon, cut into 1" sections. If you do this, save the liquid when you drain the peas, then use it to cook dirty rice to go with your salad, to make a more complete meal. For a veggie version, leave out the salt and bacon and use vegetable broth/bullion.
(b) If you choose to use cheese, make sure it's a mild-flavored cheddar (monterey or pepper jack might also be nice), or the cheese will greatly overpower the rest of the dish! You can always omit it completely, or just use a half cup or so of freshly grated parmesan.
Makes 4 servings as a side, 2 as a main dish.
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