Chipotle Black Eyed Pea Salad

A hearty bean salad that is spicy, fresh and has textures galore.

Chipotle Black Eyed Pea Salad

Serves 5 - 6

I love a hearty meal sized salad for dinner. This one in particular uses under utilized black eyed peas as its base with lots of vegetables to add texture and a sweet and spicy dressing to bring it all together.

“Recipe Tips:

*1. American can sizes are larger than the 340g can I buy in South Korea but a 15.5oz can will work well without having to alter any measurements.”

Ingredients

500g (2.5 c) black eyed peas, soaked overnight and drained

1,600ml (8 c) water

12g (1 T) kosher salt

8 whole cloves

3 bay leaves 

Chipotle Dressing

180ml (0.75 c) vegetable oil

75ml (5 T) rice or red wine vinegar

55g (2.5 T) brown rice syrup or 50g (2.5 T) honey

20ml (4 t) yondu

5g (1.25 t) kosher salt

5g (1.25 t) ground black pepper

3g (0.75 t) gochugaru

6 garlic cloves, ends trimmed

4 chipotles in adobo & 1 T chipotle adobo 

Salad

350g (3 c) carrots, julienne peeler or thin julienne

*340g (15.5 oz can) canned corn, drained

200g (1 c) red bell pepper, 0.25 in dice

200g (1 c) yellow bell pepper, 0.25 in dice

175g (8 - 9) scallions, thin bias slice

75g (1.5 c) cilantro, stems and leaves, rough chop

9g (1 T) Adobo

8g (1 T) chili powder 

Yogurt Dressing

160g (0.50 c) plain Greek yogurt

36-50ml (3 – 4 T) water

2g (0.50 t) kosher salt

2g (0.50 t) ground black pepper

2g (0.50 t) ground cumin 

Finishing

5 – 6 servings romaine, bib or gem lettuce

Flatbreads

Method

1.      In a large pot, bring the black eyed peas and water to a boil covered.

Be careful as, the beans boil because foam will collect and can cause a spill over.

• Remove and discard the foam.

• Reduce to a simmer.

• Add the salt, cloves and bay leaves stirring to dissolve the salt.

• Simmer covered for 35 – 40 minutes or until tender.

When testing for doneness, a fully cooked pea will have tender skins and creamy centers.

I like to test a pea from 3 or 4 areas of the pot. If one pea is not fully cooked, I continue cooking then testing in 5 minute intervals until all peas are cooked through.

• Drain the peas and discard the bay leaves and cloves.

2.      In a food processor puree the chipotle dressing ingredients until smooth.

• Taste and adjust the dressing as desired.

3.      In an extra large mixing bowl place the beans and salad ingredients.

• Pour over the dressing.

• Toss well to combine.

• Taste and adjust seasoning as desired.

• Cover and refrigerate for at least 4 hours.

4.      Combine the yogurt, lesser amount of water, salt, pepper and cumin.

• Add more water as necessary to create an easily flowing dressing.

• Taste and adjust as desired.

5.      Place a bed of lettuce on each of the serving dishes.

• Top with the black eyed pea salad.

• Drizzle with the yogurt dressing.

6.      Serve with flatbreads on the side.