Black eyed pea salad

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Black eyed pea salad

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Greek Black-Eyed Peas Salad


Black-eyed peas may not be component of the Greek New Year’s tradition, as they are in the American South, but this recipe nevertheless makes a great, light dish.

  • Serves four to six
  • Gluten-Free, Nut-Free
  • onecups black-eyed peas, washed and picked in excess of
  • 1bay leaf
  • Salt to taste
  • cup extra virgin olive oil
  • 1red pepper, diced
  • 2plump garlic cloves, green shoots eliminated, minced
  • oneteaspoon cumin seeds, lightly crushed in a mortar
  • 1red onion, halved and sliced (optional)
  • Freshly ground black pepper
  • cup chopped fresh dill
  • 2tablespoons chopped fresh parsley
  • twotablespoons red wine vinegar
  • cup crumbled feta

Dietary details per serving: 385 calories 19 grams excess fat five grams saturated body fat 2 grams polyunsaturated unwanted fat eleven grams monounsaturated excess fat 17 milligrams cholesterol forty grams carbohydrates 12 grams dietary fiber 220 milligrams sodium 17 grams protein

1Area the beans in a pot with the bay leaf and cover with water by two to 3 inches. Deliver to a boil, decrease the heat, include salt to taste and simmer gently until finally peas are tender but not mushy, about 45 to 50 minutes. Drain by means of a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.

twoMeanwhile, heat a medium skillet in excess of medium-substantial heat, and include one tablespoon of the oil. When it is sizzling, add the red pepper and cook, stirring usually, until just crisp-tender, about two to 3 minutes. Add the garlic and cumin seeds, and stir with each other for yet another minute or two right up until the garlic is fragrant. Get rid of from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, one/four cup of the bean broth, and salt and pepper to taste. Awesome to room temperature.

3If employing the red onion, area it in a bowl, cover with cold water, and soak for 5 to ten minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss properly. Sprinkle the feta more than the prime, and serve.

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