Ingredients for Black Eyed Pea Salad With Herbs Walnuts And Pomegranates
- 1 cup dried black eyed peas
- Water
- Olive Oil
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped walnuts
- Garlic Clove
- Salt And Pepper
- 1/2 cup chopped fresh purslane (or 3/4 cup chopped parsley and 3/4 cup chopped arugula)
- Flat Leaf Parsley
- 1/4 cup chopped arugula (or 3/4 cup if omitting purslane)
- Pomegranate Seeds
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How to Make Black Eyed Pea Salad With Herbs Walnuts And Pomegranates
- Rinse 1 cup dried black eyed peas thoroughly under cold water.
- Place the rinsed peas in a medium saucepan. Add 2 inches of water.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 20-30 minutes, or until peas are tender but not mushy. Add more water if needed to prevent burning.
- Drain the peas thoroughly and rinse under cold water to stop the cooking process. Set aside to cool completely.
- While peas are cooling, prepare the dressing: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1/4 cup chopped walnuts, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large bowl, combine the cooled black eyed peas, 1/2 cup chopped fresh purslane (or 3/4 cup chopped parsley and 3/4 cup chopped arugula if omitting purslane), 1/4 cup chopped fresh parsley, and 1/4 cup pomegranate seeds.
- Pour the dressing over the pea mixture and gently toss to combine.
- Taste and adjust seasoning as needed. Serve immediately or chill for later. Garnish with extra pomegranate seeds and a sprinkle of chopped parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
13g
Carbs
5g
