Black-Eyed Pea and Pumpkin Salad

Name: Black-Eyed Pea and Pumpkin Salad
Yield: Makes 4 to 6 Servings
Ingredients: 1 cup dried black-eyed peas; 4 cups water; 1/2 medium onion; 1 bay leaf; 1/2 teaspoon salt; 1 1/2 cups 1/2-inch cubes seeded peeled sugar pumpkin or butternut squash (about 6 ounces); 3 tablespoons water; 1 tablespoon olive oil; 1 small garlic clove, minced; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons fresh lime juice; 1 cup thinly sliced red onion; 1/4 cup chopped green bell pepper; 1/4 cup chopped seeded peeled cucumber; 1 plum tomato, seeded, chopped; 2 tablespoons chopped fresh basil

By Beatriz LlamasPhotography by Mark Thomas

April 30, 2006

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Recipe notes