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Black Eyed Peas
Onion
Chili Fresno
Cilantro
-- Dressing
Olive Oil ExtV
Sherry Vinegar (1)
Garlic
Salt
Pepper blk
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Do Ahead - (6 hrs - 5 min work)
- Soak Black Eyed Peas for at least 6 hours in plenty of water
with about 1/2 T Salt. This reduces cooking time and you will have fewer
burst beans. No, the salt will not harden the beans.
Make - (45 min - 15 min work)
- Drain and rinse Black Eyed Peas. Place in a sauce pan with water
to cover well and bring to a boil. Simmer for as long as it takes for the
beans to be tender. Nearly all should still be intact. Exact time will
vary with age of your beans, but between 30 and 45 minutes.
- Chop Onion small.
- Crush Garlic lightly.
- Cap Fresno Chili, slice in half lengthwise, and remove seed
core, and as much of the membranes you think you must. Chop very small.
- Chop Cilantro medium.
- Mix All Ingredients in a bowl. Let rest for about 30 minutes,
tossing the salad a few times for even dressing distribution.
- Serve at room temperature. Most people serve their dolled up versions
in a bowl with large Tortilla Chips beside, but this one also works fine
as a salad or side dish.
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