I discovered this black-eyed-peas salad recipe on a recent trip to Greece and fell in love with this traditional Greek dish. Loaded with fresh vegetables and olive oil, this is an excellent dish to expand your healthy Mediterranean diet.
5 green onions, sliced, including white and green parts
1 pint cherry tomatoes halved or quartered, depending on size
1 red pepper, seeded and diced into 1/3" pieces
1 large handful of parsley, chopped
2 cups diced roast chicken (optional)
3 ounces feta, crumbled as garnish
For the dressing:
2 T shallots, finely minced
1 garlic clove, minced
1/3 cup red wine vinegar
1 t whole-seed mustard
1 T dried oregano
1/2 t dried chile flakes
2/3 cup good quality olive oil
Kosher salt and fresh ground pepper to taste
For the salad:
If you are cooking dried black-eyed peas:
Rinse and sort peas, removing broken peas. Place in a pot and cover with water by about two inches. Bring to a boil for 2 minutes. Remove from heat and let stand one hour. Drain and rinse. Return to the pot and cover beans with about 2" of water. Bring to boil and reduce heat to a simmer. Final cooking time varies depending on the beans. Total time should be between 25 minutes and 45 minutes. Check after 20 minutes. Cook to al dente, firm, but cooked through. Avoid over-cooked mushy beans. When the peas are cooked drain well, and spread on a clean dish towel to dry. Well dried beans will absorb the dressing better than wet ones.
If you are using canned black-eyed peas:
Drain, rinse and drain the peas. Spread on a clean dish towel to dry.
Assemble the salad:
Put the beans in a mixing bowl and toss with 1/3 of the salad dressing. Mound peas in a shallow serving bowl or platter.
Add the celery, green onions, tomatoes, red pepper, parsley and optional diced chicken in the mixing bowl you just tossed the salad in. Add another 1/3 of the dressing and toss. Arrange the tossed vegetables around the mounded peas. Drizzle the remaining dressing over the top, squeeze a little lemon juice over the top and garnish with crumbled feta cheese.
For the dressing:
Whisk together first 6 ingredients. Slowly whisk in olive oil to create an emulsion. Season with kosher salt and pepper. Taste and adjust seasonings.
This salad gets better after 24 or more hours in the fridge as the peas absorb the dressing.
If you are cooking your dried black-eyed peas from scratch add another 40 minutes to the cooking process.
There was an error in the original recipe. It called for 1 T mustard instead of 1 t mustard. It now has been corrected.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/black-eyed-peas/