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Black-eye Pea Salad

By 28 Febbraio 2020 Marzo 13th, 2020 No Comments



– 300 g black-eye peas
– 3 celery stalks diced
– 1 medium yellow bell pepper thinly sliced
– 200 g Pecorino cheese diced
– EVO to taste
– some basil leaves
– salt to taste
– black pepper to taste


Soak the black-eye peas overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and place them in a bowl. Add in the celery, yellow pepper and the Pecorino. Dress it with generous EVO, salt and black pepper. Stir well. Garnish with some basil leaves to taste on top and serve.

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