Black-Eyed Pea and Pumpkin Salad
A hearty and colorful salad combining tender black-eyed peas with roasted pumpkin or butternut squash, fresh vegetables, and herbs in a lime-olive oil dressing. Perfect as a nutritious side dish or light meal.
Ingredients
- •1 cup dried black-eyed peas
- •4 cups water
- •½ medium onion
- •1 leaf bay leaf
- •½ teaspoon salt
- •1½ cups pumpkin
- •3 tablespoons water
- •1 tablespoon olive oil
- •1 clove garlic
- •3 tablespoons extra-virgin olive oil
- •1½ tablespoons lime juice
- •1 cup red onion
- •¼ cup green bell pepper
- •¼ cup cucumber
- •1 whole plum tomato
- •2 tablespoons fresh basil
Cooking Instructions
- 1.
Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
150 min
- 2.
Preheat oven to 400°F. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
15 min
- 3.
Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)
10 min
