Hearty salad with black-eyed peas
Description
The recipe won't take much time. If you look through the recipes I've posted on this site, you might get the impression that I'm a sophisticated gourmet who only respects dishes containing at least ten ingredients, including a couple of obscure ones. But no—actually, in home cooking, I highly appreciate simple, hearty, and inexpensive meals. These are precisely the dishes that form the basis of my diet. This hearty black-eyed pea salad is exactly such a dish: simple, everyday, cheap, and filling. Serve it at the table.
Instructions
- 1
Step 1
Cook the beans until done, as indicated on the package. If you're using raw beans, soak them overnight beforehand, then cook. I used pre-cooked frozen beans, so I only needed to simmer them for a few more minutes in boiling water. Drain the cooked beans, then let them cool to room temperature.
- 2
Step 2
Finely chop the celery stalks.
- 3
Step 3
Remove the insides from the pepper and chop into small cubes similarly.
- 4
Step 4
Grate the carrot on a coarse grater.
- 5
Step 5
Soak the raisins in boiling water for 10 minutes, then drain the water. This is necessary to make the raisins softer.
- 6
Step 6
Cut the ham into small cubes.
- 7
Step 7
Finely chop fresh parsley.
- 8
Step 8
Let's prepare the salad dressing by mixing olive oil, hot pepper sauce, and wine vinegar.
- 9
Step 9
Place all the prepared ingredients into a salad bowl.
- 10
Step 10
Add the boiled beans (without liquid) to the same bowl and pour in the dressing.
- 11
Step 11
Mix well, and if desired, season with salt and pepper.
- 12
Step 12
The hearty black-eyed pea salad is ready.