Black-Eyed Pea Salad With Herbs, Walnuts and Pomegranates

Adapted from The Foods of the Greek Islands. Posted for ZWT6. From the island of Chios. If not using the purslane, increase parsley and arugula to 3/4 cup each.

• Ready In: 45 mins
• 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

1. Place peas in a medium saucepan.
2. Add water to cover by 2 inches.
3. Bring to a boil.
4. Cook 5 minutes.
5. Drain.
6. Add fresh water just to cover.
7. Bring to a boil.
8. Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
9. Drain and let cool to room temperature.
10. Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
11. Combine peas, purslane, parsley and arugula in a serving bowl.
12. Pour dressing over them and toss well.
13. Top with pomegranate seeds.