Black-Eyed Pea Salad
Notes: Up to 4 hours ahead, prepare vegetables and dressing, then cover and chill separately.
How to Make It
Step 1
1
Rinse, core, and cut tomato into 1/2-inch cubes.
Step 2
2
Peel, seed, and cut cucumber into 1/2-inch cubes.
Step 3
3
Stem, seed, and cut bell pepper into 1/2-inch squares.
Step 4
4
Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.
Step 5
5
Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.
Step 6
6
Mix dressing with vegetables. Add salt to taste.
Step 7
7
Line a platter with lettuce and spoon salad onto it.
Ingredients
1 firm-ripe tomato (1/2 lb.)
1 cucumber (1/2 lb.)
1 red or yellow bell pepper (1/2 lb.)
1 can (15 oz.) black-eyed peas
1 cup thinly sliced green onions (including tops)
1 cup lightly packed chopped fresh dill
2/3 cup orange juice
1/3 cup wine vinegar
1 teaspoon ground cumin
1/4 teaspoon fresh-ground pepper
1 teaspoon minced garlic
Salt
Red-leaf lettuce leaves, rinsed and crisped
Directions
Step 1
1
Rinse, core, and cut tomato into 1/2-inch cubes.
Step 2
2
Peel, seed, and cut cucumber into 1/2-inch cubes.
Step 3
3
Stem, seed, and cut bell pepper into 1/2-inch squares.
Step 4
4
Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.
Step 5
5
Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.
Step 6
6
Mix dressing with vegetables. Add salt to taste.
Step 7
7
Line a platter with lettuce and spoon salad onto it.
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