Wednesday, June 1, 2011

Black-Eyed Pea and Pumpkin Salad

This salad recipe came from Bon Appetit magazine in an article about Caribbean cooking. It appeared in a May issue, so I don't really know where they expect Americans to get fresh pumpkin at that time of year, but perhaps they have a global audience. The twelve reviewers were mixed on their feelings. Many replaced the pumpkin with butternut squash. Most liked it, but most also played with the ingredients especially the dressing. I have to agree, 1 1/2 tablespoons of lime juice just isn't enough to give this salad a bite. Pumpkin and black-eyed peas are bland tasting and need a flavorful dressing. I added more lime juice and extra salt and pepper. Others suggested cumin, cilantro, sugar, mustard and extra everything. I really liked the salad and feel the health benefits of the combination of vegetables is worth fiddling around with the dressing to find a match for your personal tastes.

This photo is from the magazine and credited to Mark Thomas

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