Thursday, June 25, 2009

Black-Eyed Pea Salad with Tahini Vinaigrette

In my part of the world, dried beans are principally associated with winter stews and soups, because protein filled beans will help one survive long and nasty winters. To my surprise, I learned that countries where beans play a principal dietary role, experience mild winters. So, I presented myself a challenge to integrate beans into our summer diet. Not in the the traditional sense of baked beans, which are fabulous, but not exactly week night or waistline friendly.

Black-eyed peas have a mild flavor with a firm texture. Often served warm, I like texture served cold with fresh herbs and spring green onions. What completes this salad is a tahini vinaigrette. Tahini brings a nutty flavor to the party. I have used tahini in hummus and dipping sauces for chicken or lamb and until coming across a recipe in Bon Apetit it never occurred to me to use in a vinaigrette. I am sold. Enjoy!

Black-Eyed Pea Salad
Serves 2 as main dish, 4 as side dish
Requires 24 hour soaking time

8 oz. black eyed peas (half bag)
5 springs fresh parsley, finely chopped
1 spring mint, chopped
2 green onions, chopped
1 teaspoon celery salt
2 teaspoons black pepper

Soak beans in cold water for at least 24 hours. Pick through and discard any off colored beans. Rinse with cold water and place in large pot. Cover with water, bring to boil then reduce to a simmer for 20 minutes until beans are tender. Meanwhile, chop herbs and place in a large bowl. Drain beans and combine with herbs and seasoning. Dress with tahini vinaigrette. Allow to cool then refrigerate for 1-2 hours or overnight. Serve cold.

Tahini Vinaigrette

Adapted from Bon Apetit

1 tablespoon tahini
2 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon honey
pinch of salt and pepper
1 tablespoon, cold water (if need to thin out the tahini)

In a small bowl, combine the tahini, honey, vinegar. Slowly whisk in the olive oil. Season with salt and pepper. If mixture is too thick which in a bit of cold water.

3 comments:

Betty's Cuisine said...

My husband's favorite dish! But I never soak black-eyed peas, only all other kind of beans which are much harder and they don't boil easily.

History of Greek Food said...

I am new to your site and found it by chance, and yes I love this salad.. and the title of your blog, of course

elly said...

I think I have only had black eyed peas once or twice to be honest. I should definitely buy some. I love anything with tahini so this looks great!

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