Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans | How to make Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans

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By Anshu Pande
Created on 19th Apr 2017
  • Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans, How to make Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans
Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beansby Anshu Pande
  • Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans | How to make Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans (2 likes)

  • 0 reviews
    Rate It!
  • By Anshu Pande
    Created on 19th Apr 2017

About Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans

Good old lobia makes this amazing salad with charted red bell peppers

Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans is just mouth-watering. This amazing recipe is provided by Anshu Pande. Be it kids or adults, no one can resist this delicious dish. How to make Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans is a question which arises in people's mind quite often. So, this simple step by step Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans recipe by Anshu Pande. Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans can even be tried by beginners. A few secret ingredients in Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans just makes it the way it is served in restaurants. Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans.

  • Prep Time15mins
  • Cook Time0mins
  • Serves3People
Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans

Ingredients to make Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans

  • 4 small red bell peppers
  • 2 anchovy fillets packed in olive oil, minced
  • Salt and pepper for taste
  • 4 clove garlic, minced
  • 2 teaspoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh flat leaf parsley or fresh Coriander Leaves
  • 1 can small white beans, drained and rinsed or 1 cup raw black eyed peas or lobia
  • 2 tbsp parmesan cheese
  • Green Leaves for garnish, you can use Fenugreek, Arugula, iceberg Lettuce or a mixture of all.

How to make Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans

  1. In a bowl soak lobia or black eyed peas in water for an hour. Add water and pressure boil it for 15 minutes until done. Make sure its not mush. Alternatively you can use canned black eyed peas.
  2. Take red Bell Peppers and char them and peel its skin. And cut into large chunks and set aside.
  3. In a bowl add canned anchovy, without the oil and mix with minced garlic.
  4. Add red wine vinegar and olive oil.
  5. Season with salt and pepper.
  6. Add chopped fresh coriander leaves. You could even add parsley instead of coriander. It will give different yet a fabulous taste.
  7. Add boiled and drained black eyed peas to the vinaigrette and combine.
  8. For the assembly, place the roasted pieces of Bell pepper on the platter and spoon the top with the black eyes peas in the vinaigrette. You can throw in any greens to balance the flavor. I used a few leaves of iceberg lettuce and a few leaves of fenugreek or methi. I know fenugreek sounds weird but it totally balanced out the sweetness of peppers. Last but not the least a generous sprinkle of Parmesan cheese.

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