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Black-Eyed Pea Salad

September 30, 2010

The latest Food & Wine issue featured southern food, and it was funny to me how familiar a lot of the dishes were in it.

black-eyed pea salad

Fried green tomato sandwiches, corn bread, pulled pork- I mean, stuff we see all the time here in the south and take for granted as staples.  Overall the issue really was good and I plan to make a lot of the recipes, although it feels like summer is running out to do that.  Or ran out, because it is, in fact, fall already.

Some vegetarian recipes from Kevin Gillespie really caught my attention and I made them the day after I bought the magazine.  I had been thinking about making a vegetable plate for a while, and these recipes were the perfect ones to make.  This black-eyed pea salad sounded the most promising to me…it had lots of vegetables, a light dressing and black-eyed peas, which I love.  It turned out as well as I hoped and had a lot of crunch, sweetness from the roasted pepper, and just enough mayo.  It would be a great potluck or barbecue dish as well.  Serves 4 as a side dish.


1 15 oz can black-eyed peas

2 T extra-virgin olive oil

1 medium sweet onion, finely diced

1 red bell pepper, roasted and skin removed, then diced

2 large celery ribs, cut into 1/4-inch dice

2 T low-fat mayonnaise

4 t cider vinegar

4 large scallions, green parts only, thinly sliced (I didn’t use these)

salt and pepper

Tabasco Sauce, for seasoning


Heat the oil in a skillet over medium heat.  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.

In a saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain, rinse under cold water and drain again (I cheated and threw this into the onions in the last minute of their cooking, and just let them soften a bit in the heat of the onions.  it worked great and cut out a step and a pot)

In a medium bowl, combine the mayonnaise and vinegar.  Fold in the black-eyed peas, bell pepper, celery and scallions; season with salt, pepper and Tabasco.  Serve or chill.

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