(***Recipe taken from “Martha’s at the Plantation” from Hill Street Press)

• 1 lb. Black-Eyed Peas (Fresh or Frozen)
• 1 bay leaf
• 2 teaspoons salt
• 4 tablespoons olive oil
• Juice and zest of 3 lemons
• ˝ bunch of scallions (or green onions), sliced thinly
• 1 red pepper, roasted, skinned and seeded, and chopped
• 1 can chopped tomato, drained
• 1 Chipotle pepper, finely chopped
• 1 bunch flat leaf parsley, coarsely chopped
• Freshly ground pepper to taste

-- Rinse and pick over the peas; place peas in a large pot and cover with water

-- Add the bay leaf and salt and bring pot to a boil

-- Reduce heat to simmer and cook approximately 10-15 minutes for fresh peas, slightly longer for frozen peas (they should be cooked all the way through, but not at all mushy)

-- Drain the cooked peas in a colander, then place the peas in a mixing bowl, pour the olive oil and lemon juice over them while still warm; let cool to room temperature without stirring

-- Remove the bay leaf and stir in the remaining ingredients

-- Adjust the seasoning and serve

*** Note: Salad should come to room temperature before serving; serves 6-8 people