VCE: Black-Eyed Pea And Tomato Salad With Feta

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* Exported from MasterCook *

 

Black-Eyed Pea And Tomato Salad With Feta

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 174

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups black-eyed peas

fresh or frozen or canned

2 scallions -- thinly sliced

including an inch or two of the greens

1 tomato -- seeded and chopped

1 tablespoon chopped parsley

1 tablespoon chopped marjoram

OR 1 teaspoon dried oregano

Lemon Vinaigrette

(see separate recipe)

2 ounces feta cheese -- up to 3

diced or crumbled

Salt and freshly milled pepper

 

Serves 4 to 6

 

Mostly we'll have to use frozen or canned peas, but this is a good salad to

make it you've found some fresh black-eyed, purple hull, or crowder peas at

a roadside stand. Bean salads often taste most flavorful while warm, but

these succulent little beans are good chilled, too.

 

Simmer fresh or frozen peas in salted water to cover in a saucepan until

tender; it will take 35 minutes to 1 hour. Give canned peas a rinse and

shake off the excess water.

 

Put the drained cooked peas in a bowl along with the scallions, tomato,

parsley, and marjoram. Pour the vinaigrette over the peas and toss gently

with a rubber spatula. Add the cheese, some pepper, and toss again, taste

for salt. Serve chilled or at room temperature.

 

 

 

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