<hayes@mtnet2.wvnet.edu>
 
 This is a modification of a recipe that originally 
 ran in Prevention magazine.  I hope you like it as well as I did.
 
 Black-Eyed Peas and Carrots with Basil Dressing
 
 (The original recipe called for Tarragon, but I don't like Tarragon, and so I
 used Basil.  However, if you like Tarragon, that is the herb originally called
 for :-). ) 
 
 1 1/3 cups dried black-eyed peas, soaked overnight
 1 bay leaf
 1 thick slice onion
 1 sprig fresh basil
 1 clove garlic, lightly crushed
 1/4 c. + 1 1/2 Tbs. white-wine vinegar
 3 1/2 Tbs. lemon juice
 2 Tbs. minced fresh basil (or more, if you like basil)
 1 Tbs. snipped chives
 1/4 tsp. ground black pepper
 2 cups diced carrots
 1/2 cup diced green peppers
 1/2 cup diced red onion
 
 1.  Drain the black-eyed peas and transfer them to a 3-quart saucepan.  Add the
 bay leaf, onion slice, basil sprig, and garlic.  Add about 8 cups of cold
 water.  Bring to a boil.  Simmer uncovered over medium heat, stirring
 occasionally, for about 1 hour or until the peas are tender.
 
 2.  In a large bowl, whisk together the vinegar, lemon juice, minced fresh
 basil, chives, and black pepper.  Set aside.
 
 3.  While the peas are cooking, blanch the carrots in boiling water for 3
 minutes, or until crisp.  Drain and add to the bowl with the dressing.  Stir
 well and set aside.
 
 4.  When the peas are tender, drain and discard the bay leaf, onion, basil, and
 garlic.
 
 5.  Combine peas and carrots and stir lightly to blend.  Add the green peppers
 and red onion.  Toss well.  Serve chilled or at room temperature.
 
 Serves 6.

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