Recipe: picnic salads

  • Updated: July 2, 2014 - 2:55 PM

COCONUT BLACK-EYED PEAS

Serves 8 to 10.

Note: This dish can be served warm with rice but is equally wonderful at room temperature. From “A Mouthful of Stars,” by Kim Sunee.

1 tbsp. olive oil or vegetable oil

3/4 c. diced carrots (about 2 small carrots)

3/4 c. diced yellow onion

1 tbsp. peeled and minced fresh ginger

2 to 3 garlic cloves, minced

1 Granny Smith apple, cored and diced

1 lb. dried black-eyed peas, rinsed and picked through (soaked overnight, if needed)

• 5 c. water

1 1/2 tbsp. hot curry powder or garam masala

• 2 tsp. sea salt

• 1 tsp. ground cumin

1/2 tsp. freshly ground black pepper

• 1 large juicy orange

1/2 to 3/4 c. canned unsweetened coconut milk, shaken

• 1/2 c. fresh cilantro

  • related content

  • Ready to update that picnic salad?

    Wednesday July 2, 2014

    We wanted modern takes on classic salads, and this spring’s crop of cookbooks offered plenty of inspiration.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close