Reinventing the black eyed peas

Black-eyed peas, 1 cup (boiled) Calories: 160 Protein: 5.23g Carbohydrate: 33.5g Total Fat: 0.63g Fiber: 8.2g *Excellent source of: Calcium (211mg), Folate (209mcg), and Vitamin A (1,305 IU)

Black-eyed peas (no vinaigrette), 1 cup (boiled) Calories: 160 Protein: 5.23g Carbohydrate: 33.5g Total Fat: 0.63g Fiber: 8.2g. Fab source of: Calcium (211mg), Folate (209mcg), and Vitamin A (1,305 IU)

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.

Dig this:
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
-Rinse. Drain.
-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)

Vinaigrette:
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.

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