Texas Caviar: Marinated Black-Eyed Pea Salad

[Guest guest]

* 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.

 

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