2 cans of black-eyed peas (or you can use 1 cup of dried peas, soaking, boiling etc)
1/2 c unsalted chicken stock
2 bunches of scallions, trimmed and cut into 1-inch lengths
1 1/2 Tbsp fresh lemon juice
1 Tbsp wine vinegar (red or white)
1/2 Tbsp honey
1 1/4 tsp curry powder
freshly ground black pepper
1 Tbsp virgin olive oil
1/2 sweet red pepper, seeded, de-ribbed and slivered
Rinse and drain the peas.
Heat the stock in a large skillet over medium heat. Add the scallions and partially cover the skillet. Cook the scallions, stirring often, until almost all the liquid has evaporated (8-10 minutes). Transfer the contents of the skillet to a large bowl.
In a different bowl, combine the lemon juice, vinegar, honey, curry powder and some pepper. Whisk in the oil and set the dressing aside.
Add the peas and red pepper to the scallions in the bowl. Pour the dressing over all and toss the salad well. Chill for at least 30 minutes before serving.
Delicious and easy. This recipe was given to me by Marion Greenup.
