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1
For the Beans: Combine the black-eyed peas and water in a soup pot, casserole or possibly Dutch oven and bring to a boil.
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2
Reduce the heat slightly and spoon off any foam.
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3
When all the foam has been spooned off, add in the onion, garlic and the bay leaf.
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4
Reduce the heat, cover and simmer 30 min.
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5
Add in salt to taste, about 2 tsp., and continue to simmer till the beans are thoroughly tender but still intact, another 10 to 15 min.
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6
Taste and adjust the seasonings.
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7
Drain the beans over a bowl (reserve 1/2 c. of the liquid for the vinaigrette) and return them to the pot or possibly transfer to a large bowl.
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8
It's fine if some of the broth remains.
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For the Vinaigrette: Mix together the vinegar, garlic, mustard, cumin, salt and pepper to taste, bean liquid and extra virgin olive oil.
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Stir the vinaigrette into the beans.
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11
For Assembly: If you're serving the salad hot, add in the red and green bell peppers and cilantro.
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12
If serving it cool, allow the beans to cold slightly and chill them, 2 to 3 hrs.
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Shortly before serving, stir in the bell peppers and cilantro.
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Taste and adjust the seasonings.
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15
Serve the salad from a large bowl or possibly earthenware pot, or possibly if using the greens, line a big salad bowl or possibly platter, or possibly individual plates with the salad greens.
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16
Give the beans a stir, pile them onto the greens, and serve.
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This recipe yields 4 to 6 main-dish servings or possibly 8 starters.
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Comments: Although I usually use black-eyed peas for this salad, you could also make it with black beans or possibly pintos, or possibly a combination.
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The beans in their marinade will keep for 5 to 7 days in the refrigerator, but if you aren't serving them right away, add in the cilantro just before serving.
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20
If you make the salad with black beans or possibly pintos, you will have to soak the beans, and the cooking time will be longer - about 1 1/2 to 2 hrs.
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21
To make this with canned beans, use 4 cans of beans, and substitute extra virgin olive oil for the bean broth.
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22
Drain and rinse, and proceed with the salad instructions.
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23
NOTES :
