It’s still 2010, but I’m already looking forward to one of the tastiest traditions associated with New Year’s Day: eating a steaming bowl of black-eye peas.
Most people combine them with rice in some form of spicy Hoppin’ John. I’ve been on an Indian food kick lately, and you know how much I love salads. So when I found the following recipe from 5 Spices, 50 Dishes I knew it was just the thing for our table.
Black Eye Pea Salad with Ginger and Red Onion
1 1/2 c dried black eye peas (or 2 cans black eye peas, drained)
1 c chopped tomatoes
1/2 c chopped red onion
1/4 c chopped cilantro
2 tbsp lime juice
1 tsp freshly grated ginger
1 serrano chile, minced
1 tsp cumin
1/2 tsp cayenne
1 tbsp canola oil
1/4 tsp mustard seeds
Place dried beans in a pot and cover with water. Bring to a boil and cook for approx. 30 minutes, or until soft. Drain and cool.
Toss the drained black eye peas with the tomatoes, onion, cilantro, lime juice, ginger, serrano, cumin, cayene, and salt to taste.
Heat the oil over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the seeds have finished sputtering, pour the oil and seeds over the pea mixture and toss to combine.
Serve cold or at room temperature.
Update: This was REALLY good, served over a pile of steaming collard greens and a slab of homemade naan. It definitely tasted a bit Mexican until the mustard seeds were added.