BLACK-EYED PEA SALAD

 

Preparation Time: About 45 minutes
Serves 4

 

1½ cups dried black-eyed peas
4 cups water
1 teaspoon Light Grey Celtic Sea Salt
1 fresh bay leaf
Bulb of one medium to large leek
1 small red pepper
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon balsamic vinegar
Juice 1 lime
1 large clove garlic, pressed
1 teaspoon freshly grated ginger
½ cup tightly packed chopped fresh cilantro (or basil), including some for garnish
¼ to ½ teaspoon Fine Ground Celtic Sea Salt (or Himalayan mineral salt)
Black pepper to taste (optional)

 

1. Before leaving for work, cover peas with 8 cups of cold water. Of if you’re fortunate to work at home, soak the beans for at least 1 hour before cooking and up to 8 hours.

 

2. When ready to cook, rinse the peas under cold water several times. Strain the peas and transfer them to a 6-quart soup pot. Add water, Grey Celtic Sea Salt, and bay leaf, and bring to a boil. Reduce heat to medium, and simmer covered for 30 to 35 minutes. Be careful not to overcook the peas or they will get mushy, but they should be tender when pierced with a fork. Once tender, strain them and transfer to a large mixing bowl to cool.

 

3. While the peas are cooking, wash the leek and red pepper, and dry them. Slice the leek and finely dice the red pepper. Heat a medium-sized sauté pan on medium heat with oil. When the oil is moderately hot, add leeks and red pepper. Sauté the vegetables until the leeks turns golden, about 5 minutes. Add cumin and coriander, and stir. Set aside until the peas have been strained; then spoon the vegetable mixture into the peas.

 

4. Finish the salad by tossing the black-eyed peas with vinegar, lime juice, garlic, ginger, cilantro (or basil), and ¼ teaspoon Fine Ground Celtic Sea Salt. Add salt and pepper to taste. Garnish with cilantro. Serve the salad at room temperature or slightly chilled.