Black-Eyed Pea Salad With Herbs, Walnuts & Pomegranates
Recipe: #18860
May 06, 2015
Categories: Salads, Bean Salad, Beans, Nuts/Seeds, Walnut, Greek, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
"Adapted from The Foods of the Greek Islands. From the island of Chios. If not using the purslane, increase parsley and arugula to 3/4 cup each."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (175.6 g)
- Calories 818.3
- Total Fat - 79.1 g
- Saturated Fat - 5.9 g
- Cholesterol - 0 mg
- Sodium - 21.7 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 8.1 g
- Sugars - 3.6 g
- Protein - 26.3 g
- Calcium - 102.6 mg
- Iron - 4 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place peas in a medium saucepan.
Step 2
Add water to cover by 2 inches.
Step 3
Bring to a boil.
Step 4
Cook 5 minutes.
Step 5
Drain.
Step 6
Add fresh water just to cover.
Step 7
Bring to a boil.
Step 8
Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
Step 9
Drain and let cool to room temperature.
Step 10
Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
Step 11
Combine peas, purslane, parsley and arugula in a serving bowl.
Step 12
Pour dressing over them and toss well.
Step 13
Top with pomegranate seeds.
Tips & Variations
No special items needed.
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