0.0 – 0 reviews • Beans and Legumes
| Level: |
Easy |
| Total: |
1 hr 40 min |
| Active: |
40 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1 small watermelon, washed
- 1 green tomato, diced
- 1 red or orange bell pepper, diced
- 1 cup apple cider vinegar
- 3/4 cup sugar
- 1 teaspoon allspice berries
- 1 pod star anise
- Kosher salt
- 8 ounces green beans and/or wax beans, trimmed
- 2 15-ounce cans black-eyed peas, drained and rinsed
- 1 jalapeno pepper, thinly sliced (remove seeds for less heat)
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
Instructions
- Make the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl.
- Combine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week.
- Make the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces.
- Using a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
391 |
| Total Fat |
10 g |
| Saturated Fat |
2 g |
| Carbohydrates |
71 g |
| Dietary Fiber |
7 g |
| Sugar |
46 g |
| Protein |
9 g |
| Cholesterol |
0 mg |
| Sodium |
1514 mg |