- 6
Ingredients
- 2 lb fresh black-eyed peas, shelled
- 4 cups water
- 6 slices veggie bacon, coarsely chopped
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- kernels from one ear corn
- 2/3 cup cider vinegar
- 1 tbsp sugar
- 2 plum tomatoes
- 1 cucumber
- 2 tbsp fresh lime juice
- 1/3 cup EVOO
- 1/4 cup chopped fresh cilantro
- 2 tsp ground coriander
- 4 cups watercress sprigs, tough stems removed
- 2 green onions, finely chopped
Preparation
Step 1
In a saucepan over high heat, combine the black eyed peas, water, salt, and pepper. Bring to a boil, the reduce the heat to medium/ Cover and cook until the peas are tender, 25-30 minutes. Drain and cool under running water.
In a frying pan over medium heat, fry the bacon until crisp and golden brown.
Add the red onion, garlic and corn kernels to the hot drippings in the pan and cook over medium heat until tender, about 5 minutes. Stir in the vinegar and the sugar. Continue cooking until the liquid has reduced by 1/3, 3-5 minutes. Transfer to large bowl.
Seed and coarsely chop the tomatoes. Halve the cucumber lengthwise and then peel, seed and finely dice. Add to the black eyed peas and season with salt and pepper. Toss to mix well. Add the lime juice and the EVOO to the pan and swirl over medium heat until heated through, about 1 minutes. Stir in the cilantro and ground coriander.
Divide the watercress among plates. Divide the pea mixture evenly. Spoon the hot dressing over the salad. Garnish with green onions and bacon and serve.