8 ounces dried black-eyed peas (1 1/4 cups), about 4 cups cooked
1 red bell pepper, cored, seeded and diced
2 green onions, sliced
1/4 cup olive oil
2 bottled jalapeno peppers in vinegar, drained and minced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon sugar
1/4 teaspoon tabasco sauce
Freshly ground black papper, to taste
If you are using dried beans, rinse and pick through them. Soak
the beans overnight in a pot of cold water to cover.
Drain the beans and place them in a saucepan, cover with cold water,
and bring to a boil. Reduce the heat and simmer until just tender,
30 to 45 minutes.
Drain the beans, rinse under cold water, and drain again. Place
them in a large bowl, add the remaining ingredients, and toss until
Let the salad stand for several hours, stirring occasionally, to
develop the flavors. Serve at room temperature.