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Black-Eyed Pea Salad With Herbs, Walnuts & Pomegranates

Here's how you make Black-Eyed Pea Salad With Herbs, Walnuts & Pomegranates
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  • Servings: 5
  • Prep: 10m
  • Cook: 35m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 14 ounces dried black-eyes peas, (2 cups dried, picked over and rinsed)
  • Water
  • 5 to 6 tablespoons olive oil (extra-virgin)
  • 3 to 4 tablespoons lemon juice
  • 3 tablespoons ground walnuts (coarsely ground)
  • 1 garlic clove, minced
  • Salt and pepper
  • 1/2 cup chopped purslane (optional)
  • 1/2 cup coarsely chopped flat leaf parsley
  • 1/2 cup coarsely chopped arugula
  • 1/4 cup pomegranate seeds
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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