ad info

CNNin
CNN.com
 MAIN PAGE
 WORLD
 U.S.
 LOCAL
 POLITICS
 WEATHER
 BUSINESS
 SPORTS
 TECHNOLOGY
 SPACE
 HEALTH
 ENTERTAINMENT
 BOOKS
 TRAVEL
* FOOD
   recipes
   news
   restaurants
   resources
 ARTS & STYLE
 NATURE
 IN-DEPTH
 ANALYSIS
 myCNN

 Headline News brief
 news quiz
 daily almanac

  MULTIMEDIA:
 video
 video archive
 audio
 multimedia showcase
 more services

  E-MAIL:
Subscribe to one of our news e-mail lists.
Enter your address:
Or:
Get a free e-mail account

 DISCUSSION:
 message boards
 chat
 feedback

  CNN WEB SITES:
CNN Websites
 AsiaNow
 En Español
 Em Português
 Svenska
 Norge
 Danmark
 Italian

 FASTER ACCESS:
 europe
 japan

 TIME INC. SITES:
 CNN NETWORKS:
Networks image
 more networks
 transcripts

 SITE INFO:
 help
 contents
 search
 ad info
 jobs

 WEB SERVICES:


Use the pulldown menus to visit other Food Central sections:

Black-Eyed Pea Salad

salad From "Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina, to Harlem"
(William Morrow and Company)

By Sylvia Woods and Family

Black-eyed peas have always been a part of our history and an important ingredient in soul food. In fact, when someone asks me what soul food is, I always name black-eyed peas first, along with collard greens, fried chicken and barbecue.

Black-eyed peas originated in Asia and made their way to the West Indies and throughout the South, where they flourished in the warm fields.

When I was growing up, we ate black-eyed peas mostly in the winter. We always bought them dried, since they didn't grow plentifully in our fields as field peas and cow peas did. But every now and then, we'd find some black-eyed peas growing up the cornstalks with the other beans (sometimes the seeds get mixed together). Then we'd eat them fresh. This recipe is meant for the dried kind of pea, although these days it's easier to buy them already cooked in cans or frozen. Get them any way you like, but definitely make this spicy salad next time you need something to serve at a picnic or for a buffet. There's nothing better.

- Sylvia's Family Soul Food Cookbook

Serves 4 to 5

Ingredients:

  • 1 1/2 cups cooked or canned black-eyed peas
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/4 cup chopped onion
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce

In a large bowl, combine the black-eyed peas, green pepper, celery and both onions.

In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight for the flavors to meld.


More Cookbooks'Alfred Portale's 12 Seasons Cookbook,' by Alfred Portale with Andrew Friedmanby Alfred Portale with Andrew Friedman
More CookbooksFood for the Soul by Monique Wells
More CookbooksBarbecue! Bible -- Sauces, Rubs and Marinades by Steven Raichlen
More CookbooksOff the Eaten Path by Bob Blumer
More CookbooksThe Cake Mix Doctor by Anne Byrn
More Cookbooks'L'Atelier of Alain Ducasse by Bénédict Beaugé
More CookbooksA Mediterranean Feast by Clifford A. Wright
More CookbooksCooking with the Hazans: the best kept secrets of the Italian kitchen
More CookbooksBooks capture style and substance of Vietnamese cuisine
More CookbooksThe New Moosewood Cookbook By Mollie Katzen
More CookbooksTwo Fat Ladies Obsessions By Jennifer Paterson and Clarissa Dickson Wright
More CookbooksFrench Laundry Cookbook by Thomas Keller
More CookbooksA Gracious Plenty: Recipes and Recollections from the American South By John T. Edge
More CookbooksCrazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! by Janet and Greta Podleski
More CookbooksBlue Ginger: East Meets West cooking with Ming Tsai by Ming Tsai and Arthur Boehm
More CookbooksAustralian Food: In Celebration of the New Australian Cuisine by Alan Saunders
More CookbooksSweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester
More CookbooksBuon appetito: A harvest of country Italian cookbooks
More CookbooksHow Are You Peeling? by Saxton Freymann and Joost Elffers
More CookbooksJulia and Jacques, Cooking at Home by Julia Child and Jacques Pepin
More CookbooksCafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan
More CookbooksPrairie Home Cooking by Judith M. Fertig
More CookbooksSaveur Cooks Authentic French by the editors of Saveur magazine
More CookbooksSylvia's Family Soul Food Cookbook By Sylvia Woods and Family
More CookbooksHelp! My Apartment Has a Dining Room By Kevin and Nancy Mills
More CookbooksYour Place or Mine by Jean-Christophe Novelli
More CookbooksSweet Simplicity by Jacques Pépin
More CookbooksCountry Weekend Entertaining by Anna Pump with Gen LeRoy
More CookbooksCooking with Patrick Clark: A Tribute to the Man and His Cuisine
More CookbooksAmerica's food is as diverse as its culture: Cookbook reviews
More CookbooksHomestyle Cooking Made Healthy by Jeanne Jones


RELATED SITES:
William Morrow
Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.

LATEST FOOD STORIES:
Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
 LATEST HEADLINES:
SEARCH CNN.com
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.