Black-Eyed Pea Salad With Herbs, Walnuts and Pomegranates
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 cups dried black-eyes peas, picked over and rinsed
- water
- 5 -6 tablespoons extra-virgin olive oil
- 3 -4 tablespoons lemon juice
- 3 tablespoons coarsely ground walnuts
- 1 garlic clove, minced
- salt and pepper
- 1⁄2 cup torn purslane (optional)
- 1⁄2 cup coarsely chopped flat leaf parsley
- 1⁄2 cup coarsely chopped arugula
- 1⁄4 cup pomegranate seeds
directions
- Place peas in a medium saucepan.
- Add water to cover by 2 inches.
- Bring to a boil.
- Cook 5 minutes.
- Drain.
- Add fresh water just to cover.
- Bring to a boil.
- Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
- Drain and let cool to room temperature.
- Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
- Combine peas, purslane, parsley and arugula in a serving bowl.
- Pour dressing over them and toss well.
- Top with pomegranate seeds.
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Reviews
-
4 1/2 stars. This is good. I used unrefined extra-virgin olive oil which is healthy and tastier, freshly squeezed lemon juice, I did not add the optional purslane as I didn't have any on hand! I used baby arugula which I ripped up rather than chopped. Made for ZWT6 for the NA*ME regions, for my team, The Ya Ya Cookerhood!
-
I'm not usually one for black-eyed peas, but must admit that I thoroughly enjoyed this salad, & would be happy to make it again! Did get a little carried away with the lemon juice (using the full 4 tablespoons of it), the garlic (a large clove) & also used a very rounded 1/4 cup of the pomegranate seeds! Thanks for sharing the recipe! [Made & reviewed while touring Greece with ZWT6]