Ingredients
1 lb black eyed peas soaked overnight
2 cups sautéed corn kernels (frozen is
fine)
1 cup olive oil
1/4 cup vinegar
1 lb mustard greens blanched and
choppped
2 red peppers seeded and chopped
1 large red onion cut in half and
finely sliced
1 bunch cilantro chopped
1 serrano chili minced
1.5 tsp sugar
1/2 tsp pepper
Salt to taste
Preparation
Combine the soaked beans with a pot of
water and simmer covered for 30-40 minutes or until they are just tender. Or
skip the soaking altogether and pressure cook them for 30 minutes with three
times their dry volume in water.
Run the beans under cold water in a
colander until they are cool to the touch. Set the beans aside in a sink to
drain for five minutes.
Combine all the ingredients in a large
bowl and and gently toss together. Salt the salad and serve chilled or at room
temp.
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