Recipe: Black-Eyed Pea Salad with Roasted Bell Pepper Dressing

BLACK-EYED PEA SALAD WITH ROASTED BELL PEPPER DRESSING

1 cup black-eyed peas, soaked overnight and drained
FOR THE DRESSING:
2 red bell peppers
1 medium clove garlic, peeled and minced
2 teaspoons peeled and finely minced gingerroot
1 medium jalapeno pepper, seeded and minced
1 1/3 cups plain low-fat yogurt
1/2 teaspoon salt
Freshly ground black pepper to taste
2 to 3 tablespoons fresh lime juice
2 tablespoons minced cilantro
FOR THE SALAD:
3/4 cup frozen corn kernels, defrosted and drained
6 red lettuce leaves, washed and patted dry
2 plum tomatoes, thinly sliced

TO PREPARE THE BLACK-EYED PEAS:
Drain the soaked black-eyed peas. Bring a pan of water to the boil, add peas and bring back to a boil. Reduce heat slightly and cook until tender, about 40 minutes. Drain.

TO ROAST THE PEPPERS:
Cut bell peppers in half and place cut side down on a baking sheet. Place under a hot broiler and broil until the skins blacken. Remove from heat and cover with wet paper towels. When peppers have cooled, remove skins and seeds.

TO MAKE THE DRESSING:
Cut 1 of the peppers into 1/2-inch dice. Combine with peas.

In a food processor combine remaining bell pepper, garlic, ginger and jalapeno; process to a puree. Stir in yogurt, salt and pepper.

TO MAKE THE SALAD:
Add the dressing to the peas with lime juice, cilantro and corn. Cover and let sit at room temperature 1 hour to blend the flavors, or refrigerate if making ahead. Adjust seasonings before serving.

TO SERVE:
Place a lettuce leaf on each of 6 plates and arrange some of the tomato slices around the plate. Spoon salad onto the lettuce and serve.

Servings: 6
Adapted from source: Yamuna's Cuisine by Yamuna Devi