Black-Eyed Pea Salsa

As promised, here is another black-eyed pea dish, as a good friend of mine is especially smitten with them and I always do enjoy catering to the preferences of my loved ones. This earthy bean is also a favorite of mine too. This black-eyed pea salsa is a result of a night's brainstorming and it worked out better than I could have imagined. Make sure to dice all of the veggies into small bits for an especially chunky dip that goes well with nacho chips or pita triangles. I would recommend you serve this alongside fresh homemade cornbread too. You will not be disappointed. Best served after a session of a few hours or overnight in the fridge.

This is my entry to My Legume Love Affair, a popular monthly event started by my dear friend Susan and hosted this time by Simona.

Black-Eyed Pea Salsa

1 cup of dried black-eyed peas
1 small red onion, finely chopped
1/2 cup of fresh parsley, chopped
1 tablespoon of red wine vinegar
1 tablespoon of balsamic vinegar
1 teaspoon of ground cumin
a dash of chat masala
a dash of cayenne pepper
1 medium tomato, seeded and finely chopped
1/2 cup of black olives, pitted and finely chopped
1/2 cup of marinated sun-dried tomatoes, finely chopped
1/2 teaspoon of sea salt
freshly cracked black pepper to taste
juice from 3 fresh limes
1 clove of garlic, crushed
a splash of olive oil
2 Jalapenos, finely chopped
2/3 cup of corn, lightly boiled

Soak the black-eyed peas in enough water to cover overnight. Drain, transfer to a medium-large pot, cover with water, bring to a boil, reduce the heat to low, cover and cook until the beans are soft - roughly 45 minutes. Drain and transfer to a large bowl.

Combine the other ingredients with the black-eyed peas. Mash a few times with a potato masher and serve with nacho chips or pita wedges.

Serves 6.

More black-eyed pea recipes from Lisa's vegetarian kitchen:
Black-Eyed Peas with Herbs and Spices
Black-Eyed Peas with Fresh Dill
Curried Black-Eyed Peas

On the top of the reading stack: Pan by Knut Hamsun

Audio accompaniment: Doozers