Black-Eyed Pea and Pumpkin Salad

Black-Eyed Pea and Pumpkin Salad
Photo by Mark Thomas

Ingredients

  • 2 tablespoons fresh basil
  • 1 cup dried black-eyed peas
  • 3 tablespoons water
  • ½ medium onion
  • 1 ½ cups sugar pumpkin or butternut squash
  • 1 ½ tablespoons fresh lime juice
  • 4 cups water
  • + 9 more ingredients
    • ½ teaspoon salt
    • ¼ cup cucumber
    • 1 tablespoon olive oil
    • 1 bay leaf
    • ¼ cup green bell pepper
    • 1 cup red onion
    • 3 tablespoons extra-virgin olive oil
    • 1 small garlic clove
    • 1 plum tomato

Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay...

View full recipe at Epicurious

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