Title: Black eyed pea salad
 Categories: Salads, Appetizers, Greek
      Yield: 4 servings
 
      2 c  Black eyed peas
      3 ts Ground coriander
      3 ea Garlic cloves, minced
      3 tb Fresh ginger, grated
    1/2 ea Red pepper, chopped OR
           -- cayenne to taste
           Olive oil
           Wine vinegar
           Salt
           Hungarian paprika
 
  Soak peas.  Put in a pot with water to cover, plus 1 inch & add
  coriander, garlic, ginger & red pepper.  Cook for a little over 1
  hour or until still a little chewy.
  
  While the peas are cooking, prepare a dressing by mixing together oil,
  vinegar, salt & parika.  Use 2:1 oil-vinegar ratio & add seasonings
  according to taste.  Add to peas as soon as you remove them from the
  heat. Allow to cool to room temperature & adjust seasoning then serve.
  
  Vera Gewanter, "A Passion for Vegetables"