Guest guest Posted December 30, 2001 Report Share Posted December 30, 2001 * Exported from MasterCook * Texas Caviar: Marinated Black-Eyed Pea Salad Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 17 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1 cup dry black-eyed peas 1/2 teaspoon salt 2 teaspoons cornstarch 1 cup cold water or vegetarian broth 1/2 cup red wine vinegar 1 large garlic clove -- crushed 1 teaspoon salt 1 small onion -- sliced 1 tablespoon fresh parsley -- minced Serves 4 to 6 Make this two or three days before serving, to intensify the flavors. Bring the water to a boil in a heavy, medium-sized pot. Drop in the black-eyed peas, and boil for 2 minutes. Turn off the heat, cover, and let the peas soak for 1 hour. Now add the 1/2 teaspoon salt, and bring the mixture to a boil again. Reduce the heat, cover, and simmer for 40 to 50 minutes, or until peas are tender but not mushy. Drain the peas in a colander, and discard the liquid. Place the peas in a serving bowl. In a small saucepan, whisk the cornstarch into the cold water or broth, and stir constantly over high heat until the mixture has come to a boil. Stir and boil for 30 seconds. Combine the cornstarch mixture with the vinegar, garlic, and remaining salt. Mix this dressing with the black-eyed peas, sliced onions, and parsley. Stir well, cover with plastic wrap, and marinate in the refrigerator for at least one day, preferably two or three. Stir the salad occasionally. Before serving, taste for salt Per serving: Calories: 107, Protein: 6 gm, Fat: 0 gm, Carbohydrates; 20 gm. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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