Black-eyed Peas Salad with Basil
                Vinaigrette

                December 15, 2000
                Web posted at: 11:09 a.m. EST (1609 GMT)

                From "Kwanzaa: An African-American Celebration of Culture and
                Cooking,"
                by Eric V. Copage/ Quill Books

                Cook's Note: While fresh herbs are nothing new to the
                African-American kitchen, fresh basil is a non-traditional
                addition to black-eyed peas salad. But no matter -- it sure is
                good, especially when served with fried chicken. (Don't forget
                this recipe the next time you need a bean salad for a picnic.)
                You can use 2 (16-ounce) cans of black-eyed peas, well
                drained, if you don't cook up your own peas. 

                Serves 6 

                 1 cup dried black-eyed peas, rinsed and
                picked over (about 8 ounces) 
                 1 medium onion, halved 
                 3/4 tsp salt 
                 3 tbsp cider vinegar 
                 2 tbsp chopped, fresh basil, or 3/4 tsp dried 
                 2 garlic cloves, crushed through a garlic press 
                 1 tsp sugar 
                 1/4 tsp freshly ground black pepper 
                 3/4 cup olive oil 
                 1 medium onion, finely chopped 
                 2 celery ribs, finely chopped 
                 1 small red bell pepper, seeded and finely chopped 

                In a medium saucepan, combine the peas and enough water to
                cover by 1 inch. Bring to a boil over high heat, and boil for 1
                minute. Remove the pan from the heat, cover tightly, and let
                stand 1 hour. (Or soak the beans overnight in a large bowl with
                enough cold water to cover by 1 inch.) 

                Drain the peas and return them to the saucepan with enough
                fresh water to cover by 1 inch. Add the onion halves. Bring to a
                boil over high heat, reduce the heat to low, and simmer until the
                peas are tender, about 45 minutes. During the last 10 minutes of
                cooking, add 1/2 teaspoon of the salt. Drain the beans well,
                discarding the onion halves. Rinse the beans under cold running
                water, drain again, and let cool completely. 

                In a small bowl, whisk together the vinegar, basil, garlic, sugar,
                remaining 1/4 teaspoon salt, and pepper. Gradually whisk in the
                oil until the basil vinaigrette is smooth. 

                In a medium bowl, combine the peas, the chopped onion,
                celery, bell pepper, and basil vinnaigrette. Cover and refrigerate
                until chilled, at least 2 hours or overnight. 
