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Gallery Recipe Summary Servings: 12

Ingredients Additional ingredients: 2 cups frozen lima beans, thawed 3 celery stalks, cut into 1/4-inch dice 1 small red onion, halved and thinly sliced 3 carrots, peeled and cut into 1/4-inch dice 1 1/2 tablespoons chopped fresh oregano For the Vinaigrette: 3 tablespoons fresh lemon juice 1/2 teaspoon cayenne pepper 1 1/2 tablespoons honey 2 1/2 teaspoons salt 1 teaspoon freshly ground pepper 3/4 cup olive oil For the Black-Eyed Peas: 1 tablespoon olive oil 3 whole cloves 1 small onion, peeled, cut into 8 wedges 1 carrot, peeled, cut into 4 pieces 1 stalk celery, cut into 8 pieces 5 ounces smoked ham, cut into 3 pieces 1 clove garlic, peeled 1/4 cup white wine 4 1/2 cups dried black-eyed peas 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper

Gallery

Recipe Summary Servings: 12

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 2 cups frozen lima beans, thawed 3 celery stalks, cut into 1/4-inch dice 1 small red onion, halved and thinly sliced 3 carrots, peeled and cut into 1/4-inch dice 1 1/2 tablespoons chopped fresh oregano

  • 3 tablespoons fresh lemon juice 1/2 teaspoon cayenne pepper 1 1/2 tablespoons honey 2 1/2 teaspoons salt 1 teaspoon freshly ground pepper 3/4 cup olive oil

  • 1 tablespoon olive oil 3 whole cloves 1 small onion, peeled, cut into 8 wedges 1 carrot, peeled, cut into 4 pieces 1 stalk celery, cut into 8 pieces 5 ounces smoked ham, cut into 3 pieces 1 clove garlic, peeled 1/4 cup white wine 4 1/2 cups dried black-eyed peas 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper

Directions

For the black-eyed peas: Heat oil in a large pot over medium heat. Stick cloves into onion pieces; add to pot. Add carrots, celery, ham, and garlic. Cook until onions start to brown, 10 minutes. Stir in wine and peas; cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot; bring to a boil over high heat. Immediately reduce heat; simmer 30 minutes. Add salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas cool in the liquid, 3 to 4 hours.

For the vinaigrette: Combine lemon juice, cayenne, honey, salt, pepper, and 1 tablespoon of liquid the peas are cooling in. Gradually whisk in oil.

To assemble the salad: Cook lima beans in boiling water until just tender; drain and rinse in cool water. Place in a large bowl. Drain peas; discard cooked vegetables. Add peas to limas. Add celery, onion, carrots, vinaigrette, and oregano; toss gently. Serve at room temperature.

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All Reviews for Black-Eyed–Pea Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Black-Eyed–Pea Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest