Greek Black-Eyed Pea Salad & Dressing
By Brenda Langton, Tastemaker in Residence
1 1/2 cups Black-eyed peas
1/2 bunch Green onions, sliced
1/2 pint Cherry tomatoes, halved
1 bunch Parsley
1/2 cup Mint leaves, lightly packed, chopped
1/2 cup Green or black olives
Lettuce, for serving
- Wash the black-eyed peas, put them in a pot, and add enough water to cover them. Bring the water to a boil; then turn down the heat and simmer until the black-eyed peas are tender, approximately 30 minutes.
- In a large bowl, combine the black-eyed peas with the green onions, tomatoes, parsley, mint and olives.
3 Tbsp Red wine vinegar
2 Tbsp Lemon juice
1/2 Tbsp Dijon mustard
1/2 Tbsp Pomegranate molasses or balsamic vinegar
1/2 cup Extra-virgin olive oil
1/2 Tbsp Garlic, minced
1 1/2 tsp Salt
Freshly ground pepper
- Whisk together the vinegar, lemon juice, and mustard. Then add the pomegranate molasses, olive oil, garlic, salt, and pepper. Whisk until well mixed.
- Toss the salad with the dressing. Let the salad marinate at least 30 minute before serving it on a bed of lettuce.
This recipe can be found on page 71 of The Spoonriver Cookbook.