Mary Anne here. Well, it seems Michael is getting the hang of contributing to our little blog. This afternoon, in preparation for the holiday weekend, he whipped up this salad (it’s become a standard in our home) and actually WROTE DOWN the measurements – yippee!! Michael is a pretty cute guy and I think he gets a bit of a thrill when we feature one of his recipes, because after he put those peas on to boil, he suggested this might be a good addition to our holiday post, which highlights a few weekend menu ideas. Sweeeeet. And tres easy for moi. A Happy Memorial Day indeed!
PS, don’t forget to enter our West Bend Slow Cooker giveaway, which ends June 2, 2011.
Michael’s Black-Eyed Pea Salad with Crunchy Scallions and Fresh Cilantro
Note: I enjoy this in its vegetarian form, but Michael has been known to sprinkle it with 4 or 5 slices of crisp, crumbled bacon when I’m not looking.
8 oz. dried black-eyed peas – $0.89
1 red pepper, seeded and diced – $1.49
3 scallions, diced – $0.79
1- 15 oz. can corn, drained (or 3-4 cups fresh off the cob) – $1.00
1 medium jalapeno, finely diced – $0.13
1/3 cup chopped cilantro – $1.19
salt and pepper to taste
For the Dressing:
1 Tablespoon Dijon-style mustard – stock
2 Tablespoons cider vinegar – stock
2 Tablespoons Canola oil – stock
1 or 2 Tablespoons honey
Grand Total Assuming Well-Stocked Pantry: $5.49
Total Per Serving: $0.55
1. In a medium saucepan, add the dried peas to 3-4 cups hot tap water. Bring to a boil for 2 minutes, then turn off the flame and allow the peas to sit in the hot water for 1 hour. (Keep the pot lid on.)
2. Meanwhile, prepare the dressing by whisking together the mustard, oil, vinegar, honey, and oil.
3. When the beans are done, drain and rinse them. In a large mixing bowl, combine all of the vegetables. Add the dressing, stirring well to combine.