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Black Eyed Pea And Mint Marigold Salad

Natural.Foodie's picture
Ingredients
  Shelled black eyed peas/1 package (10 ounces) frozen black-eyed peas, thawed 2 Cup (32 tbs)
  Smoked bacon slices 3 Ounce
  Garlic 1 Clove (5 gm), minced
  Onion 1 Small, finley diced
  Red bell pepper 1⁄2 Small, finely diced
  Serrano chilies 2 , seeded and minced
  Balsamic vinegar 1 Tablespoon
  Finely chopped chives 2 Teaspoon
  Finely chopped mint 2 Teaspoon (Marigold / Tarragon)
  Freshly ground black pepper 1 Tablespoon
  Salt To Taste
Directions

1. In a medium saucepan, bring 4 cups of water to a boil over moderately high heat. Add the fresh or thawed peas and boil until tender, 15 to 20 minutes. Drain, refresh under cold running water and set aside.
2. In a medium nonreactive skillet, cook the bacon over moderate heat, turning once, until crisp, about 5 minutes. Using tongs, transfer the bacon to paper towels to drain. Coarsely chop and set aside.
3. Heat the bacon fat over low heat. Add the garlic, onion, red bell pepper and serrano chiles and cook, stirring, until softened, about 5 minutes. Add the reserved peas and bacon. (The can be prepared up to 1 day ahead. Cover and refrigerate. Rewarm over moderate heat before proceeding.) Add the vinegar, chives, mint marigold and black pepper. Season to taste with salt. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Saute
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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