Marinated black-eyed peas PDF Print E-mail

Marinated Black-Eyed Peas (Salada de Feij?o Frade)

3 cups water
1/2 pound dried black-eyed peas (about 1 1/2 cups)
1 cup finely chopped onion
1/4 cup chopped green bell pepper
1/4 cup olive oil
2 cloves garlic, finely chopped
2 tablespoons snipped fresh cilantro
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
3 hardboiled eggs, sliced

Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until tender, 50 to 60 minutes; drain.

Mix peas and remaining ingredients except 1 hardboiled egg in large bowl. Cover and refrigerate 3 hours.

Arrange remaining egg on top of mixture; sprinkle with additional snipped cilantro if desired.

Yields 5 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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