Black-Eyed-Pea Salad With Herbs, Walnuts And Pomegranates
Published December 9, 2000
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups dried black-eyed peas, picked over and rinsed
6 tablespoons extra-virgin olive oil
3 to 4 tablespoons freshly squeezed lemon juice
3 tablespoons coarsely ground walnuts
1 clove garlic, minced
salt and freshly ground black pepper
½ cup coarsely chopped arugula
½ cup coarsely chopped flat-leaf parsley
½ cup torn purslane, or an additional ¼ cup each arugula and parsley
¼ cup pomegranate seeds
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 188 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 3 grams fiber; 187 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the peas in a medium saucepan, add cold water to cover by 2 inches and bring to a boil. Cook for 5 minutes. Drain. Add fresh water to just cover the peas and bring to a boil, then reduce heat to low and simmer until tender, 20 to 30 minutes. Drain and cool to room temperature.
- Step 2
In a small bowl, whisk together the oil, lemon juice, walnuts, garlic, salt and pepper. In a serving bowl, combine the peas, arugula, parsley and purslane. Pour the dressing over the salad and toss well. Season to taste again with salt and pepper, sprinkle with the pomegranate seeds and serve.
Private Notes
Comments
I adore this recipe. A couple of tweaks: purslane is hard to find when pomegranates are in season, so I serve it over arugula instead. (Purslane grows all over my yard in the summer where I live.) I toast some slivered almonds and the crunch of the pomegranates with the almonds is so good. And if you have pomegranate syrup, use 3 tablespoons of that instead of the lemon juice in the dressing. Out of this world. I serve it with warm, roasted garnet yams or butternut squash. Beautiful food!
This is the first time I have truly enjoyed black eyed peas it turns out! I did not have a number of the ingredients, so it basically ended up like black eyed pea tabbouleh with some toasted crushed walnuts mixed in, made with one can of peas that were cooked with a shallot for a few minutes. I can't wait to gather the rest of the ingredients and make it again!
Add picture of finished black eyed pea salad to recipe and ingredients. Just a suggestion. It would help us beginners.
I adore this recipe. A couple of tweaks: purslane is hard to find when pomegranates are in season, so I serve it over arugula instead. (Purslane grows all over my yard in the summer where I live.) I toast some slivered almonds and the crunch of the pomegranates with the almonds is so good. And if you have pomegranate syrup, use 3 tablespoons of that instead of the lemon juice in the dressing. Out of this world. I serve it with warm, roasted garnet yams or butternut squash. Beautiful food!