Nope, not THE black eyed peas. MY black-eyed peas. A whole cup of ‘em. Yep, just one cup of dry (dehydrated) black eyed peas (the whole bag cost me under $3) made all this, plus a little more (I noshed before snapping the picture. This is new to me. Bare with.) I ate about 1 cup as a mid-morn snack at work. Fabulous.
Putting together a salad like this is a specialty of mine because it features one of my staples for reinventing any meal: vinaigrette. Douse the right one over leftovers, and you have new meal. Trust me.
The most labor-intensive part of creating BEP Salad isn’t the sauce though. It’s the prep of the peas themselves. These suckers are a little high maintenance for their size. But so am I.
Go the long way and soak these suckers for up to five hours OR go the sandyb way and follow the “for quicker preparation” instructions:
-Bring 1 cup of BEP to a boil for 2 minutes
-Take off heat and let stand for one hour
-Re-fill with fresh water about 2 inches (5 cm) above BEP level and bring to a boil
-Once boiling, reduce heat to med-low for up to 75 minutes or until water is evaporated
Phew! (nearly there)
Tip: adding the vinaigrette to warm-ish peas helps the juices to blend
-1/2 cup of fresh cilantro (from my garden, uh-huh)
-2 tbsp extra virgin olive oil
-Juice of one fresh lime
-1/4 cup white wine vinegar (Tart/sweet. Love.)
-1 tsp garlic powder
-Salt and ground pepper à la your taste
-Mix good. Real good.
Douse and serve.