Black Eyed Peas and Mustard Greens Salad
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 sugar1/2 tsp pepper
Salt to taste
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.
Labels: St. Vincent and The Grenadines