Sweet and Sour Black-Eyed Peas
My mom’s no-oil salad recipe for a quick side or lunch salad to accompany your sandwich or wrap. Best made in advance.
​​by priti malhotra

Priti learned to cook under the tutelage of her mother, an excellent cook,  who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods  that go well with wine.  Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.

1 cup black-eyed peas
1/2 cup vinegar
1/4 cup sugar
1 tsp salt
1/4 tsp black pepper
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1 tbsp finely chopped cilantro leaf
1/2 tsp Trader Joe’s “everything but the bagel” seasoning (optional)
Diced avocado (optional)

Soak the black-eyed peas overnight in a large container with sufficient water. They will become almost double in size by the morning. Boil a large pot of salted water. Drain the peas that have been soaking overnight, and carefully add them to the pot of boiling water. Bring to a boil and then let them simmer on the stove for 20-25 minutes, until the peas are soft but not mushy.
Drain and cool until room temperature.

In a saucepan, bring the vinegar and the sugar to a slow boil. Toss in the drained peas and mix gently. Let it simmer on the stove for about 10 minutes. Add the salt, pepper, celery and the red onions. Give it another toss and take it off the heat. Fold in the cilantro and a dash of the “everything but the bagel seasoning,” if you are using it. Cool to room temperature before chilling it in the refrigerator for about 2 hours. Toss in some diced avocado (optional).

This salad can be enjoyed by itself as a light meal or as a side salad with your lunch or dinner.