Prep: 10 min || Cook: 45 min
Black-Eyed peas are a superfood essential, commonly eaten across the Mediterranean. Growing up in Greece, they were regularly on our family table, although I didn't appreciate them then. I was too young to realize that these funny-looking peas are superfoods rich in nutrients: plant protein, antioxidants, vitamin A, and iron. Plus they are easy to cook and do not require overnight soaking.
They are especially enjoyed in the summer as a refreshing chilled starter, side (with seafood) or salad, but this recipe is truly suitable for all seasons as its humble ingredients are easy to find and available year-round. Their popularity, even among children, stems from their mild flavour (as opposed to beans) and delightful crunchiness. What's best, I like to top the dish with more protein like boiled eggs, tuna chunks, or feta cheese, turning it into the perfect post-workout meal!
Black-Eyed Pea Salad Recipe
My family's black-eyed pea salad recipe is quite similar, albeit a bit simpler, but I borrowed this version from one of my favourite Greek cookbooks, Salt of the Earth, which I highly recommend for your collection. I've made a few enhancements by tossing some of my delicious pickled onions and adding some sweet Dijon mustard to the dressing for an extra flavoursome dimension.
Ingredients
300g dried black-eyed peas
1 pickled onion (or 1 plain red onion), diced
3 spring onions, finely chopped
2 tbsp capers, drained (or try it also with chopped green olives)
3 tbsp fresh parsley, finely chopped
3 tbsp fresh dill, finely chopped
For the dressing:
100ml extra virgin olive oil
Juice and zest from 1 unwaxed lemon.
1 tsp sweet Dijon mustard
salt and pepper
Method
Rinse the peas and place them in a pot. Fill it with cold tap water and bring to boil over medium heat. As soon as it starts boiling, remove and drain
Cover the peas again with fresh cold water and bring to a boil over medium heat for one more time. Add some salt and simmer for around 45 min or until the peas are cooked: they should be firm but soft with a crunch when bitten (I suggest testing one or two before turning off the heat).
Drain and set aside to cool down until you chop the herbs. Prepare the dressing by vigorously whisking all dressing ingredients in a small bowl.
Add the peas to a large bowl and mix the herbs, onions and capers. Pour the dressing and mix well before serving.
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