Black-eyed Peas Salad with Basil Vinaigrette

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

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.