Black-Eyed Peas Salad

Ingredients:

For The Black-eye Peas:

• 1 lb. black-eyed peas, picked over and rinsed

• 1 garlic clove

• 2 scallions, trimmed and halved

• 8 cilantro sprigs

• 1 medium-sized plum tomato, cored and halved crosswise

• 7 cups water + more as needed

• 1 tbsp sea salt

For the Salad:

• 6 tbsp lemon or lime juice

• 2 to 3 tbsp extra virgin olive oil

• 1 tbsp honey or maple syrup

• 1 tbsp cooking liquid from black-eyed peas or water

• salt and black pepper, to taste

• 3 cups firmly packed baby arugula or baby spring mix, roughly chopped

• 2 cups loosely packed cilantro leaves, roughly chopped

• 1 small red onion, thinly sliced

• 1 medium jalapeño, thinly sliced, optional

1. To cook the Black-eyed peas: In a dampened cheese cloth, muslin or coffee filter, place garlic, scallions, cilantro sprigs and plum tomato.

2. Tie with kitchen twine to secure. Place sachet, black-eye peas, salt and water in a large pot. Bring to a boil over medium-high heat.

3. Reduce heat to low-medium and cook, stirring occasionally, adding more water if needed to keep peas submerged in liquid until peas are tender but not falling apart, 30 to 45 minutes.*

4. Remove the sachet and reserve 2 tablespoons of the cooking liquid before draining the peas.

5. To make the dressing: Untie sachet and place garlic and tomato in a blender. Discard scallions and cilantro leaves.

6. Add lime juice, oil, honey or maple syrup and 1 tablespoon cooking liquid or water. Blend until smooth. Season with salt and pepper. Set aside.

7. To assemble the salad: Gently stir cooled peas and dressing in a large bowl until peas are coated well. Be careful not to mash peas. Fold in chopped arugula or spring mix, chopped cilantro, red onion and jalapeño, if using.

8. Season generously with salt and black pepper.

9. Serve slightly chilled or at room temperature.

Notes&Tips:

• *I find that soaking the black-eyed peas overnight helps the peas to cook more evenly. When I made this salad, I soaked the peas overnight and cooked for about 20 to 25 minutes the next day.

• This Black-Eyed Peas Salad can be made through stepsister 6. Store the cooked peas and the dressing in separate air tight containers and refrigerate. When you are ready to assemble the salad, bring the peas and dressing to room temperature and proceed with the final steps.

• For a milder flavor, remove the seeds from the jalapeño.

• Black-Eyed Peas Salad is a healthy lunch or brunch choice. Serve with toasted baguette or any crusty bread for a more filling lunch or brunch.