I found some yellow-eyed peas at Surfas and knew they would make a beautiful salad (and photo). The beans stayed firm yet creamy for several days after I made them. This resiliency makes them a great option for packing a picnic. I used a variety of green vegetables for a fetching presentation and a crunchy contrast. This salad gets better over night, as the beans soak up the vinaigrette. Celery leaves make a gorgeous garnish and have a surprising amount of flavor.
Yellow-Eyed Pea Salad
1 1/2 cups dried yellow-eyed peas
1 green bell pepper, chopped
2 celery stalks, sliced, plus leaves for garnish
1 small English cucumber, chopped
zest of half a lemon
juice of 1 large lemon, about 3 tblsp
1 small garlic clove, pressed
5 tblsp extra-virgin olive oil
sea salt and cracked pepper
1 tblsp minced parsley
1. In a heavy stock pot or Dutch oven, cover beans with 4 inches of water. Bring to a boil, then reduce heat. Cook until tender, about 45 to 55 minutes. Drain and let cool.
2. Make the dressing: In a large bowl, combine lemon zest, lemon juice, garlic, salt and pepper. In a slow, steady stream, whisk in olive oil. Stir in parsley. Add beans and chopped vegetables to the dressing and toss. Cover and chill for at least 1 hour. Garnish with celery leaves.