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Greek Black-Eyed Peas Salad

5.0(311)

Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.

by Martha Rose Shulman

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GreekDinner, Easy, Lunch, Beans, Main Course, Side Dish

Servings

Serves four to six

Total time

1h 15m

Calories / serving

164 kcal

Ingredients (13)

serves

1 1/2 cups black-eyed peas, washed and picked overblack-eyed-peas
1 bay leafbay-leaf
Salt to tastesalt
1/4 cup extra virgin olive oilextra-virgin-olive-oil
1 red pepper, dicedbell-pepper
2 plump garlic cloves, green shoots removed, mincedclove
1 teaspoon cumin seeds, lightly crushed in a mortarcumin
1 red onion, halved and sliced (optional)red-onion
Freshly ground black pepperpepper
1/4 cup chopped fresh dilldill
2 tablespoons chopped fresh parsleyparsley
2 tablespoons red wine vinegarred-wine-vinegar
1/2 cup crumbled fetafeta

Instructions (3 steps)

01Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
02Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.

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Rich recipe — supports nutrition-aware planning.