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What You Need:
(To Serve: 6 to 8)
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1½ cups chick-peas, freshly cooked or canned
1½ cups black-eyed peas, freshly cooked or canned
1½ cups red kidney beans, freshly cooked or canned
1 large garlic clove, peeled and flattened with the side of a heavy knife or a mallet
1 tablespoon olive oil
½ cup finely chopped scallions, including 1 inch of the green tops
3 tablespoons finely chopped fresh coriander (cilantro)
1 fresh hot green chili, about 3 inches long, washed, seeded and finely chopped
¼ teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
3 tablespoons fresh lemon juice
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Translate this recipe:
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| How To Cook: |
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1. Drain freshly cooked chick-peas, black-eyed peas and kidney beans in a sieve or colander and cool to room temperature before using them. If you plan to use canned peas and beans, drain them, rinse under cold running water, and pat them dry with paper towels.
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2. Combine the garlic and olive oil in a small cup and steep at room temperature for 15 minutes. To assemble the salad, combine the scallions, coriander, fresh chili, cumin, salt and a few grindings of black pepper in a large bowl. When they are well mixed, stir in the lemon juice.
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3. Add the chick-peas, black-eyed peas and kidney beans; toss together gently and sprinkle the olive oil on top. Stir the beans and peas together again but this time more thoroughly, then push the garlic clove underneath the surface of the beans and cover the bowl tightly with aluminum foil or plastic wrap.
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4. Refrigerate the salad for at least 2 hours, or until it is thoroughly chilled. If you like, remove the garlic clove before serving the salad.
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NOTE: If you plan to use freshly cooked chick-peas for the salad, start them a day ahead. Wash ¾ cup of chick-peas in a sieve under cold running water, then place them in a bowl or pan, and add enough cold water to cover them by 1 inch. Soak at room temperature for at least 12 hours.
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1. Drain the chick-peas and place them in a pan with enough fresh water to cover them by 2 inches. Bring to a boil, reduce the heat, and simmer partially covered for P/2 to 2 hours, until the chick-peas are tender but not mushy. For 1½ cups of cooked black-eyed peas or kidney beans, start with ¾ cup of the dried variety. They may be soaked overnight in water to cover.
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2. Or they may be prepared for cooking with the quick-soak method: Place one or both in a saucepan, add enough water to cover them by 1 inch, bring to a boil and cook briskly for 2 minutes. Remove the pan from the heat and let the peas or beans soak for 1 hour.
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3. When dried peas or beans are soaked for 12 hours or more, they should be drained and the soaking water discarded. If you choose the quick-soak method, you may cook the black-eyed peas or beans in the soaking water. With either technique, add enough fresh water to cover the black-eyed peas or kidney beans by 1 inch, and simmer them for 1 to 1½ hours, until they are tender but still intact.
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