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Black-Eyed Pea Salad
Black-Eyed Pea Salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Mediterranean black-eyed pea salad with spinach, feta, olives, sun-dried tomatoes, and zesty lemon dressing.
Ingredients:
  • 2 cups dry black-eyed peas
  • Salt
  • 1 package feta cheese, about 7 ounces
  • 1 jar sun-dried tomatoes in oil, about 8 ounces
  • 1 cup black olives, preferably Kalamata or oil-cured
  • 1 green onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 large bunch spinach, about 1 pound, washed, chopped
  • Zest and juice from one lemon
Instructions:
  • Bring a medium pot of salted water to a gentle boil. Add the black-eyed peas and simmer uncovered on low heat for 30 minutes to an hour until tender, adjusting time for freshness. Avoid letting the water simmer.
  • Combine spinach and crumbled feta cheese in a large bowl. Add remaining ingredients, excluding lemon juice, and mix thoroughly.
  • After the black-eyed peas are cooked, drain them in a colander and rinse them with cold water to halt the cooking process. Remove any loose skins or mushy peas by hand, discarding them.
  • Toss black-eyed peas with salad mix, then drizzle with lemon juice before serving.

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