WKYT - Chef Walter - Recipes

Black-Eyed Pea and Black Bean Salad Tuesday, December 29, 2009


1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) black-eyed peas drained and rinsed
1/2 cup chopped onion
1/2 pound cooked diced ham
1 cup Italian salad dressing
1 1/2 cups chopped green onions
1 1/4 cups chopped red bell pepper
1 1/2 cups frozen whole kernel corn
1/4 cup minced fresh cilantro
2 teaspoons curry powder
1/2 teaspoon crushed red pepper
grape tomatoes (optional)
fresh spinach


Combine beans, peas, onion, and ham in a saucepan; cover with water and simmer for 30 minutes. Drain and transfer to a large bowl; add the Italian dressing while still warm. Cool to lukewarm. Add green onion, bell pepper, corn, cilantro, curry powder and crushed red pepper. Taste and season with salt and pepper, as needed. Toss to blend ingredients thoroughly. Cover and chill for 12 to 24 hours. If using grape tomatoes, toss in gently. Serve on Fresh Spinach. (And if you must have hog jowl, render cubes until crisp and sprinkle over the top
Here is a nice Italian flavored dressing if you want to show off and make your own.
Basil Dressing
1/4 cup cider vinegar
3 tablespoons chopped fresh basil, or 1 teaspoon dried
2 to 3 medium cloves garlic, crushed
1 1/2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup olive oil
fresh basil or parsley for garnish
Add all ingredients to a jar with a tight fitting lid. Shake until sugar is dissolved.


2851 Winchester Rd. Lexington, Ky 40509 859-299-0411 - switchboard 859-299-2727 - newsroom
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability