Black eyed pea salad
Discover the satisfying goodness of a hearty black eyed pea salad. Packed with fresh vegetables and zesty flavors, this dish is a must-try for any culinary enthusiast.
Ingredients:
- 1 small bunch scallions, trimmed and sliced
- 2 tablespoons chopped mint leaves
- Salt to taste
- 450g dried black-eyed peas
- 1 teaspoon anchovy paste
- Juice of 2 limes
- 1 teaspoon molasses
- 3 serrano chilis, seeded, chopped (wear rubber gloves)
- 1/2 teaspoon chili powder
- 3 cloves garlic, minced
- 1/2 cup grated coconut
- 1 large cucumber, peeled, seeded, sliced
Instructions:
- Inspect peas and eliminate any small stones and imperfect beans. Transfer them to a bowl and submerge in cold water for 8 hours or overnight. Discard the water, rinse the peas, and transfer them to a small saucepan. Add cold water, bring to a boil, then simmer for 1 hour or until the beans are soft. Drain the peas and let them cool to room temperature.
- Combine anchovy paste, lime juice, and molasses in a large bowl. Mix in serrano chilies, chili powder, garlic, and coconut. When ready to serve: Combine black-eyed peas with cucumber, scallions, mint leaves, and the prepared dressing. Season with salt according to your preference. Serve promptly.
Summary:
- Calories: 719 kcal
- Fat: 17 g
- Protein: 22 g
- Carbs: 134 g
- Potassium: 3206 mg
- Magnesium: 344 mg