Black Eyed Peas Salad Recipe

A wonderful, healthy , energizing salad recipe with black eyed peas. This black eyed peas salad is a Mediterranean-inspired side dish I’ve done in various forms over the years. Check out my other black eyed peas recipe. I love black-eyed peas because they cook very fast and need no pre-soaking the way a lot of regular beans do. Just cook for extra more mins if you can’t soak overnight.

Each time I make this black eyed peas salad, I get many, many requests to share the recipe. My friends has enjoyed this tasty salad for years, and it works very well alongside any main dish. It is inexpensive to make. The real beauty of this salad is that it can be made well ahead of time.

INGREDIENTS:

• 250 gr black eyed peas
• 1/2 bunch fresh parsley
• 4 piece of spring onions
• 1/4 bunch fresh dill
• 1 roasted red pepper
• 2 tbsp boiled sweetcorns
• 3-5 piece pickled gherkins
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 1 tbsp pomegranate molasses
• Sumac
• Salt

METHOD:

1- Soak the black eyed beans for 8 hours or overnight. Drain and rinse the beans before cooking

2- Drop a teaspoon of lemon juice then cook the beans again 20 more min (optional)

3- Dice the roasted peppers and pickled gherkins

4- Chop the dills, parsley, fresh onion

5- Mix the beans, chopped vegetables, sweetcorns, roasted peppers and pickled gherkins in a bowl

FOR THE SALAD DRESSING:

Combine the olive oil, lemon juice, pomegranate molasses, sumac and salt and pour over salad

*Alternatively you can use diced red onions and capers. The measurement of ingredients is not accurate, you can balance the ingredients according to your taste