Greek Black-Eyed Pea Salad & Dressing

By Brenda Langton, Tastemaker in Residence

Salad Ingredients

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

Salad Instructions

1. 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.
2. In a large bowl, combine the black-eyed peas with the green onions, tomatoes, parsley, mint and olives. 

Dressing Ingredients

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

Dressing Instructions

1. Whisk together the vinegar, lemon juice, and mustard. Then add the pomegranate molasses, olive oil, garlic, salt, and pepper. Whisk until well mixed.
2. 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.