Mediterranean Style Black Eyed Peas Salad

Black eyed peas salad is a simple side dish or appetizer that is a nutritional choice that is full of flavor. It can be quite addicting, to say the least, and fairly light in the calorie department too, which is always a good thing. 

With fresh dill, olive oil and pomegranate molasses black eyed peas salad is one of my all-time favorite recipes. It is fresh, light and simple. Delicious pomegranate molasses, quality olive oil, and fresh dill transform the black eyed peas into an inspiring vegan salad!

A few simple ingredients are all you need for this recipe: black eyed peas, spring onion, dill, garlic, olive oil, pomegranate molasses, sumac, salt and pepper. The process is pretty simple. Basically, a bunch of chopping, a little mixing, and that’s it!

Once all of the chopping and mixing is done, you can serve it right away, or refrigerate and let everything mingle a bit until ready to serve. Personally, the salad does seem to taste better when it’s been given time to warm up a bit instead of straight out of the fridge.

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.

INGREDIENTS

• 1 cup dried black eyed peas
• ¼  cup chopped fresh dill (I was out of it so I swapped it with parsley but it tastes better with dill)
• ¼ cup chopped spring onion
• 1 grated or minced garlic clove
• 4 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice or pomegranate molasses or both
• Salt and pepper to taste
• 1 tsp sumac (optional)
• ¼ cup chopped roasted red pepper (optional)
• ⅛ cup crushed walnut (optional) 

METHOD

1. Place your beans in a large bowl and add enough water to cover by at least 4 inches. Let them soak overnight.
2. Drain your beans from the soaking liquid and give them a quick rinse under cold water. Place beans in a large pot and cover them with 4 inches of water. SImmer, for 35 – 40 min. Foam often appears on the surface of the water when beans are cooked, and this should be skimmed off for easy digestion.
3. Drain and rinse the cooked beans in cold water to refresh and retain their texture then transfer to a salad bowl and add the remaining ingredients, stir well.