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Black-Eyed Pea and Tomato Salad
This simple salad of earthy-sweet black-eyed peas, crisp vegetables and fragrant herbs stars a smooth, rich garlicky dressing. We simmer a whole head of garlic with the beans, softening and mellowing its flavor, to make the dressing, and we add it to the black-eyed peas while they’re still warm, allowing them to absorb ample flavor as they cool. It’s important to gently incorporate the ingredients; aggressive stirring will turn the black-eyed peas to mush.
4
Servings
1 hour
20 minutes active
Ingredients
-
1
head garlic, top third cut off and discarded
-
8
ounces (1½ cups) dried black-eyed peas, rinsed and drained
Directions
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01In a large saucepan, combine the garlic head and black-eyed peas. Add 6 cups water and bring to a boil over medium-high. Boil for 5 minutes, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the peas are fully tender but still hold their shape, 20 to 25 minutes. Meanwhile, in a medium bowl, toss the tomatoes with ½ teaspoon salt; set aside.
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