Green - Bep salad with okra, hot vinaigrette

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* Exported from MasterCook *

 

African Blackeyed Pea and Okra Salad with Corn

 

Recipe By :Aliza Green, Bean Bible

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups Barley Malt Vinaigrette (see recipe)

1/2 pound (1 cup) dried black-eyed peas

or 4 cups cooked (frozen) black-eyed peas

1 head garlic

1 whole dried red chile pepper

2 cups fresh corn kernels (about 4 ears)

or 2(10-ounce) packages frozen corn kernels

1 pound fresh young okra pods -- sliced into 1/2-inch pieces

or 1(10-ounce) package frozen sliced okra

2 tablespoons peanut oil

3 (or 4) celery ribs -- thinly sliced

1 medium red onion -- diced

2 bell peppers (red -- yellow, and/or orange), seeded and

diced

Salt and freshly ground black pepper

1/4 pound roasted Virginia peanuts -- coarsely chopped (about 1/2

cup), for garnish

2 tablespoons chopped fresh parsley -- for garnish

 

1. Prepare the Barley Malt Vinaigrette. Reserve.

 

2. Place the dried black-eyed peas in a medium heavy pot with 6 cups cold water.

Bring to a boil, skimming off and discarding any white foam that rises to the

surface. Drain and rinse the peas. Place in the same pot with 6 cups fresh cold

water. Cut 1/2 inch off the top of the garlic head. Add the garlic, beans, and

the pepper pod. Bring to a boil, reduce the heat and simmer until quite soft,

about 2 hours. (Note: If using frozen black-eyed peas, proceed as follows:

Combine 3 cups of cold water with the garlic and hot pepper pod. Bring to a

boil, then reduce heat and simmer for 30 minutes. Add the frozen black-eyed peas

and cook for 10 to 15 minutes, or until the beans are tender.) Remove from the

heat. Discard the garlic and pepper pod and allow the beans to cool slightly.

Drain off any excess liquid and rinse the beans. Reserve.

 

3. Quickly saute the corn and okra in the peanut oil until crisp tender. Remove

from the heat and then stir in the celery, onion, and bell peppers. Transfer to

a bowl, and stir in the black-eyed peas. Pour the vinaigrette over and toss

together gently. Season generously, to taste with salt and black pepper.

Sprinkle with peanuts and parsley. Serve.

 

S(Recorded By):

" Hanneman (kitpath) on 05-May-2001 "

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Per Serving (excluding unknown items): 280 Calories; 11g Fat (33.1% calories

from fat); 13g Protein; 37g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

87mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 Fat.

 

NOTES : In this colorful dish, Aliza combines three native African foods:

black-eyed peas, okra, and peanuts. Black-eyed peas have a crunchy texture and

lively look. Fresh okra can be delicious and won't get slimy if you cook it

quickly. Choose smaller okra pods for less gumminess. If you grow your own okra,

their large, beautiful, edible blossoms (related to the hibiscus) will reward

you. Make this salad in summer when fresh okra and corn are in both in season.

 

Nutr. Assoc. : 2130706543 20009 0 0 2130706543 2873 0 985 0 0 2516 0 2236 0 0 0

 

 

* Exported from MasterCook *

 

Barley Malt Vinaigrette

 

Recipe By :Aliza Green, Bean Bible

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup malt vinegar

1 tablespoon dijon mustard

1 tablespoon pickapeppa sauce

2 tablespoons barley malt syrup

1 teaspoon hot pepper sauce

2 large shallots -- coarsely sliced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh marjoram

1 1/2 cups peanut oil

or sunflower oil

 

Place all but the oil into a mixing bowl. Whisk until creamy looking. Slowly

pour in the oil, whisking constantly, until well combined. Keep refrigerated for

up to 2 weeks.

 

S(Recorded By):

" Hanneman (kitpath) on 05-May-2001 "

Yield:

" 2 cups "

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

Per Serving (excluding unknown items): 385 Calories; 41g Fat (92.9% calories

from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

355mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 Fat; 1/2

Other Carbohydrates.

 

NOTES : Strong and bold in flavor, it is especially suited to bean salads, such

as African Blackeyed Pea And Okra Salad with Corn

 

Nutr. Assoc. : 5458 0 20151 4082 0 0 0 0 0 0 0

 

 

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