With their grassy flavor and creamy texture, pink-eyed peas subtly reinforce the sweet earthiness of roasted sweet potatoes. As always, fresh peas are best, but in the winter you can make this dish with frozen field peas or dried or canned navy beans.
Recipe information
Yield
serves 4 to 6
Ingredients
Salad
Vinaigrette
Preparation
Salad
Step 1
Preheat the oven to 400°F.
Step 2
Toss the potatoes with the olive oil, thyme, and salt and black pepper to taste. Spread in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and golden brown around the edges.
Step 3
While the potatoes are roasting, bring a saucepan of water to a boil and add salt. Rinse and drain the peas, discarding any blemished peas or bits of pod. Add the peas and cook until just tender, 8 to 10 minutes. Drain, rinse until cooled completely, and drain again.
Step 4
Remove the potatoes from the oven and let cool to room temperature.
Step 5
Place the potatoes and peas in a large bowl, add the red pepper and cilantro, and mix.
Vinaigrette
Step 6
Combine the vinegar, lime zest and juice, shallot, and sugar in a small bowl and stir to combine. Add the olive oil in a slow, steady stream, whisking constantly, until incorporated. Season with salt and pepper to taste.
Step 7
Pour half the vinaigrette over the potato mixture and toss. Taste for seasoning, adding more vinaigrette, if desired. Serve or refrigerate in an airtight container until ready to serve.
