Black Eyed Peas - Four Legume Salad

Four Legume Salad

Four Legume Salad

Categories: Tomato, Balsamic Vinegar, Peas, Red Onion, Onion, Olive oil, Bell pepper, Bean, Basil, Emeril

3 ounces of small-diced bacon
2 tablespoons of diced red onion
2 tablespoons of chopped red bell pepper
1/2 cup of cooked field peas
1/2 cup of cooked chick peas
1/2 cup of cooked black eyed peas
1/2 cup of cooked red kidney beans
1 tablespoon of chopped fresh basil
1 1/2 teaspoons of chopped fresh mint
3 tablespoons of Olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of ground cumin
Salt, to taste
Freshly-ground black pepper
1 large Ripe tomato
1 cup of Chiffonnade

Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 NOTES : Joes note: I would use TWO large tomatoes rather than the ONE that the recipe calls for. Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.