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Rob and I make this dish but we had a twist to it... fresh raspberries.
Raspberries are an exceptional complement to the japaleno peppers.
2 cans black-eyed peas, rinsed and drained
4 scallions, finely sliced
3 jalapenos, minced
1/4 cup cilantro, minced
1/4 cup olive oil,
1/4 cup cider vinegar
1/4 cup lime juice
1/4 teaspoon salt
Fresh gound peppercorns
Raspberries (optional)
Rinse and drain the beans and place in a bowl with the scallions, cilantro and peppers. Put the oil, vinegar, lime juice and salt in a one cup glass measuring cup and mix together. Add the liquid to the beans mixture and combine. Place in a shallow glass (or other non-reactive) dish. Cover and place in the refrigerator for a few hours or a few days. Mix occasionally to distribute the marinade evenly. Grind some peppercorns over the top just before serving. We love adding the fresh raspberries on your serving. Mixing them into the recipe is not recommended.
This recipe is great to make on Sunday and put in your cooler for your lunch. It's filling, delish and never boring.
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