I admit, I am an unconditional fan of legumes and it is always with great enthusiasm that I taste new varieties. I like exploring new textures, new flavors and the best ways to prepare them.
The star of this article is the black eye pea bean, one of my favorite legumes since I first tasted it on a trip to North Carolina. It is grown in the subtropics and is very popular in South of United States cuisine. The Americans began cultivating it in Virginia in the 17 th century. In American families, it is a tradition to serve a black-eyed pie dish at New Year’s dinner to bring prosperity into the new year.
Here is my adaptation of this salad that can be prepared in advance and can be refrigerated for 5 days. As I found that the taste of the classic recipe was rather acidic, I increased the amount of oil to round off the flavors. And since we are not fond of hot spicy foods, I have also reduced the amount of Tabasco sauce. If you love spicy food do not hesitate to prepare it with jalapeno pepper or another hot pepper that you have on hand and increase the amount of Tabasco sauce.
I hope this salad brings you prosperity at all times even if you serve it another day than January 1!
I wish the salad will bring you prosperity at all time even when you serve it on another day than January 1.
Servings: 4 to 6
In a large glass or stainless steel bowl, put garlic, oregano, pepper, salt, Tabasco, mustard, Worcestershire sauce, vinegar and oil. Whisk well until well blended. Add remaining ingredients, stir, cover and refrigerate 24 hours.
Stir just before serving. This salad can be refrigerated for 5 days.
Ingredients
Directions
In a large glass or stainless steel bowl, put garlic, oregano, pepper, salt, Tabasco, mustard, Worcestershire sauce, vinegar and oil. Whisk well until well blended. Add remaining ingredients, stir, cover and refrigerate 24 hours.
Stir just before serving. This salad can be refrigerated for 5 days.